Breakers Roar [Cocktail Recipe]

Created by Steva Casey, bartender at The Louisin 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.

INGREDIENTS

• 1 oz. blended scotch
• 1 oz. aged cachaça
• 1 oz. allspice syrup (recipe below)
• 1 oz. cold brew coffee
• 1 oz. milk
• Grated nutmeg

DIRECTIONS

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.

FROM THE FALL 2017 ISSUE.