Choice Cocktail for Christmas

December 12, 2008

While Sugar on Snow indulges our inner-child with it’s sticky sweetness, this shaken beauty delivers sweetness while also taking the edge off. As the skilled-bartender trend continues to thrive in the city, I discover that maple syrup is the natural sweetener of choice for mixologists.

The Northwood #2 was created by David Moo, co-owner and head bartender at the Brooklyn bar Quarter, and featured in the November issue of Bon Appetit. It combines fresh-pressed apple cider, maple syrup, and rum.  The perfect Ode to New England, which was actually ripe with rum distilleries in the mid-1700s.


Northwood #2

(Bon Appetit, serves 2)

  • 3 Tbsp gold rum
  • 2 Tbsp brandy
  • 1 1/2 Tbsp apple cider
  • 1 tsp pure maple syrup (preferably Grade B)
  • 3/4 tsp fresh lemon juice
  • Ice cubes
  • 2 thing apple slices

Combine first 5 ingredients in cocktail shaker; fill with ice. Cover and shake vigorously until cold. Strain into 2 coupe glasses. Cut slit in each apple slice and attach to rim of each glass.

Photograph by Craig Cutler