Kentucky Orchard
An award-winning bartender and cofounder of Crafthouse Cocktails, Charles Joly is a leader in the international craft cocktail movement. He’s part of the Williams Sonoma 2023 Chefs’ Collective, a group of culinary experts who inspire us. This cocktail, which he calls Kentucky Orchard, is the one he would bring to a Friendsgiving dinner. It’s the perfect drink for Thanksgiving because it showcases fall flavors, including apple cider and pear liqueur (or pear syrup), and the recipe makes enough to serve a crowd. You can prepare an alcoholic or a nonalcoholic version, or whip up a batch of both.
Ingredients
For an alcoholic version:
- 12 oz. (375 ml) Bulleit bourbon
- 4 oz. (125 ml) St. George spiced pear liqueur
- 4 oz. (125 ml) rich apple cider
- 6 oz. (180 ml) fresh lemon juice
- 4 oz. (125 ml) simple syrup (made from equal parts sugar and water)
- 10 dashes DeGroff’s pimento bitters (Angostura aromatic will work in a pinch)
- Ice cubes for serving
- Cinnamon sticks for garnish
For a nonalcoholic version:
- 3 oz. (90 ml) pear juice
- 3 oz. (90 ml) water
- 6 oz. (185 g) sugar
- 4 cinnamon sticks, plus more for garnish
- 2 star anise pods
- 3 cloves
- 16 oz. (500 ml) chai tea
- 8 oz. (250 ml) fresh lemon juice
- 8 oz. (250 ml) rich apple cider
- 6 oz. (180 ml) spiced pear syrup (recipe follows)
- 10 dashes Fee Brothers aromatic bitters
- Ice cubes for serving
Directions
To make an alcoholic version, in a pitcher or a punch bowl, combine the bourbon, spiced pear liqueur, apple cider, lemon juice, simple syrup, chai tea and pimento bitters. Pour or ladle into glasses over ice. Garnish each with a cinnamon stick.
To make a nonalcoholic version, first prepare the spiced pear syrup: In a small saucepan, combine the pear juice and water. Heat until warm (don’t boil), then stir in the sugar until dissolved. Add the cinnamon sticks, star anise pods and cloves. Cover and steep over the lowest heat setting for 20 minutes. Strain the syrup and refrigerate before using. You will need 6 oz. (180 ml) spiced pear syrup for this recipe.
In a pitcher or a punch bowl, combine the chai tea, lemon juice, apple cider, spiced pear syrup and aromatic bitters. Pour or ladle into glasses over ice. Garnish each with a cinnamon stick. Serves 8.
Courtesy of Charles Joly of Crafthouse Cocktails