Living in La Jolla, we miss out on some of the traditional holiday happenings: snow, pine trees and hanging out at the lodge.
But California Modern Mixologist Frankie Thaheld is bringing a taste of the season to your cup with his Lodge Cider, a perfect blend of infused-liquids and holiday spice.
Please note you will need three days to vanilla infuse the vodka.
Lodge Cider
Ingredients
- 1.25 oz. vanilla infused Seagrams vodka*
- 3/4 oz Lemorton calvados
- 3/4 oz fresh lemon juice
- 3/4 oz vanilla-cinnamon simple syrup**
- 3/4 oz Bundaberg ginger beer
- mace
- thinly sliced apple ring
Directions
Add all ingredients, save mace and apple ring, to a mixing tin. Shake with ice to mix and pour all contents into a bucket glass. Grate fresh mace over the top. Garnish with a slitted apple ring on the rim of the glass.
*Add one vanilla bean that has been sliced open to a liter of Seagrams vodka. Shake well and let sit for 72 hours.
**In a pot on the stove, bring two cups of water and two cups of sugar to a boil. While heating add two cinnamon sticks and one vanilla bean that has been sliced open lengthwise. Stir until all sugar is dissolved. Allow to cool to room temperature. Place in a squeeze bottle with vanilla and cinnamon and keep chilled.
