Preparation: Preheat an Irish coffee glass with boiling water (make sure the glass is heat tempered). Combine all other ingredients except the hot water in a metal mixing tin and place the metal tin into a hot water bath and stir for 30 seconds. Pour out the water from the preheated Irish coffee glass and pour the ingredients from the mixing tin. Top with boiling water and garnish with freshly grated nutmeg and a lemon peel.
This is a recipe from Imbibe Magazine and is attributed to Mike Ryan of Sable Kitchen + Bar in Chicago.
Winter Spice Syrup: In a saucepan, combine 2 cups demerara sugar, 1 cup water, 3 green cardamom pods, 1 whole star anise and 1 cinnamon stick, broken into pieces. Bring to a simmer over medium heat and stir until the sugar is fully dissolved. Reduce the heat to low and simmer, stirring for 5 minutes. Remove from the heat and let cool to room temperature. Double strain into a clean glass jar. Will keep refrigerated for 2 weeks.
Preparation: In a double rocks glass combine the ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint. Top with crushed or shaved ice, add a straw and garnish with a fresh mint sprig and apple fan.
This is a recipe from Imbibe Magazine and is attributed to Karin Stanley of Fox Liquor Bar in Raleigh, North Carolina.