The Hunt

Recipe from Molly Cohen

Adapted by Florence Fabricant

The Hunt
Ramsay de Give for The New York Times
Rating
4(144)
Comments
Read comments

This is the sort of cocktail you’ll welcome when the weather turns nippy and holiday time comes into view. It presses seasonal buttons with its brown spirit base, apple cider finish and cinnamon stick garnish. The splash of green Chartreuse, a venerable spirit that is enjoying new-found popularity, adds a whiff of pine. You can’t get more seasonal than that.   —Florence Fabricant

Featured in: Chartreuse: Holiday Greenery in a Cocktail Coupe

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Ingredients

Yield:1 drink
  • 2ounces bourbon
  • 1teaspoon green Chartreuse
  • 1teaspoon simple syrup (see note)
  • 1½ounces (or more, to taste) sparkling apple cider, preferably Aval
  • Lemon twist, for garnish
  • Cinnamon stick, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

331 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 5 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the bourbon, Chartreuse and simple syrup in a mixing glass over ice. Stir, then strain into a double old-fashioned glass over a large ice cube.

  2. Step 2

    Top off with cider, garnish with the lemon twist and cinnamon stick and serve. If desired, the amount of cider can be increased.

Tip
  • To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

Ratings

4 out of 5
144 user ratings
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Comments

J. P.

If you're using Martinelli's you're doing it wrong. This needs a dry, hard cider, not sugary, non-alcoholic cider.

SBP

I agree with the reviewers who said the recipe needs to specify that its calling for HARD cider rather than what many of us think of as “sparkling cider,” which is nonalcoholic. Fortunately, we had both on hand and after I made it with nonalcoholic cider and found it completely undrinkable (sweet, one-note), we tried it again with Stormalong cider (very dry). To be clear, it wasn’t very good that way, either, but it was definitely improved. Any cocktail by R. Pepler on this site is much better.

Jewels

The recipe should indicate that Aval is a fermented (alcoholic) cider. Very different from Martinelli's or other Sparkling ciders

Scott

A little too sweet for us when recipe followed. Will adjust

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Credits

Adapted from Molly Cohen, SixtyFive, New York

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