Created by Steva Casey, bartender at The Louis in Birmingham, Alabama, this is far from your standard apple-forward cocktail. “I love the savory, warm flavors of something like apple crumb pie, and it always makes me think of whisky or something barrel-aged. Allspice is a great complement to whisky, while the cold brew and milk round out this drink, giving it a Milk Punch feel that’s more earthy,” Casey says.
- 1 oz. blended scotch
- 1 oz. aged cachaça
- 1 oz. allspice syrup (recipe below)
- 1 oz. cold brew coffee
- 1 oz. milk
- Grated nutmeg
Combine all ingredients in shaker with ice. Shake until cold, about 30 seconds. Strain into a double Old Fashioned glass over a large ice cube. Garnish with grated nutmeg.
How to Make Allspice Syrup
- 2 Tbsp. whole allspice berries
- 1 cup sugar
- 1 cup water
Crush allspice berries using a mortar and pestle. Combine ground berries, sugar, and water in a medium-sized pan. Cook over medium heat, being careful not to boil. Once sugar is dissolved, remove from heat and cool. Once cool, strain off solids and keep syrup refrigerated in a glass container.