Makes 1 Cocktail
1 small sugar cube
3 dashes bitters
1 tsp. water
2 oz. bourbon
1 1-inch thick strip orange
Place sugar cube into a rocks glass, top with bitters and water, and stir to nearly dissolve sugar and coat the bottom of the glass.
Add a large ice cube to the glass, then top with bourbon and stir until drink is cold, about 20 times.
Squeeze 1-inch thick strip orange peel over the glass, then drop it in.
Makes 4 Cocktails
1 gal. apple cider
4 cinnamon sticks
1 1/2 tsp. whole allspice
1 tsp. whole cloves
1 navel orange
1 cup rum
In 6-quart saucepot, heat cider with cinnamon sticks, allspice, cloves, orange slices, and lemon slices to boiling over high heat. Reduce heat to low; cover and simmer about 45 minutes.
Add rum; heat through. Do not boil. Pour cider through sieve into heat-safe punch bowl. Discard spices and fruit slices. Serve hot cider in warm cups accompanied by cinnamon-stick stirrers if you like.
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Find Long Wharf Wines in Sag Harbor at
12 Bay Street or contact us at email@example.com.