750mL warm spice infused Rittenhouse rye
750mL Courvoisier VS
750mL apple cider reduction
375mL ginger syrup
187.5mL St. Elizabeth Allspice Dram
375mL 5% lactic acid solution
.5g kosher salt
30g crėme fraîche
Combine all ingredients except for crėme fraîche, pour into container over crėme fraîche, whisking vigorously
until homogeneous. Let curdle for 30 minutes, then strain through a chinois lined with a nut milk bag. After liquid passing through is clear,
transfer chinois with nut milk bag to a new container to finish straining. Pass first liquid back through to fully clarify. Continue to top off chinois whenever
liquid level is getting low, should finish straining overnight. Store in a glass bottle. To serve:
Pour 4 oz. of punch into a goblet over a large, clear ice cube.
Garnish with freshly grated nutmeg.
Warm spice infused rye
750mL Rittenhouse rye
6g whole black peppercorn
3.75g whole clove
1.5g whole star anise
Combine ingredients and let sit at room temperature for 48 hours. Strain through a chinois, save spices to use in apple cider reduction.
Apple cider reduction
1 gallon apple cider
Combine all ingredients in a container and shake until acids are dissolved. Here I have used 1000mL as the base measurement to allow for easy scaling. You probably do not want to make this much at a time.
This cocktail is the result of my attempt to cram as many classically fall flavors into one drink as possible and still have them all shine through. The mouthfeel here is absolutely luxurious, with the crėme fraîche lending it a silkiness far beyond that of a traditional milk punch.