Ingredients

1¼ oz ANGEL'S ENVY Bourbon Finished in Port Wine Barrels

½ oz Royal Combier Grande Liqueur

½ oz almond and fig infused maple syrup

healthy dash of Napa Valley Bitters: Toasted Oak Bitters

1¾ oz homemade spiced pear cider

Preparation

  • If served chilled: combine all ingredients into a mixing glass with ice and shake, then strain over a collins glass filled with ice. Garnish with an orange swath.
  • If served hot: combine all ingredients except cider into a toddy glass, then fill with hot cider.
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  • Almond & Fig Infused Maple Syrup:
  • 2 cups of dried fig
  • 1 cup of almonds
  • 8 cups water
  • 2 ½ cups of maple syrup
  • Pour fig and almonds and 8 cups of water into a pot and cook on low heat for 30 minutes.. Add maple syrup. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Strain with a cheese cloth into another pot and refrigerate.  Place into used wine bottles, cleaned with labels torn off.
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  • Spiced Pear Cider:
  • 8 cups of organic pear juice
  • 2 1/2 table spoons of turbinado sugar
  • 4 cinnamon sticks (2 ½ inches each)
  • 7 all spice berries
  • 5 cloves
  • half of a medium sized ginger root cut up
  • Combine ingredients into a medium sized pot and cook on medium heat for 8 minutes.  Then, let sit for 20 minutes with heat turned off, seeping.  Strain into empty wine bottles with a cheesecloth and chill.  Retrieve cinnamon sticks to reuse.