Ceres' Bounty
recipe courtesy of Bull Run Distillery
Author1859 Oregon's Magazine
Add all ingredients to a shaker tin with ice.
Shake and double strain onto a large ice cube in double old-fashioned glass.
Garnish with a star anise pod.
Crush cardamom and cinnamon with a mortar and pestle until just broken, add to vinegar and let sit to infuse at least overnight and preferably for three to four days.
Strain and store in fridge for up to three months.
Core and chop apples, add to a food processor 1 to 2 cups at a time and process until cubed.
Add cubed apple pieces and sugar to a large container and allow to macerate overnight.
Strain macerated fruit syrup through a fine mesh strainer into a new container, pressing the fruit to extract all juices.
Add cardamom vinegar to apple syrup, stir well and allow to rest for one week for flavors to meld.
Ingredients
Directions
Add all ingredients to a shaker tin with ice.
Shake and double strain onto a large ice cube in double old-fashioned glass.
Garnish with a star anise pod.
Crush cardamom and cinnamon with a mortar and pestle until just broken, add to vinegar and let sit to infuse at least overnight and preferably for three to four days.
Strain and store in fridge for up to three months.
Core and chop apples, add to a food processor 1 to 2 cups at a time and process until cubed.
Add cubed apple pieces and sugar to a large container and allow to macerate overnight.
Strain macerated fruit syrup through a fine mesh strainer into a new container, pressing the fruit to extract all juices.
Add cardamom vinegar to apple syrup, stir well and allow to rest for one week for flavors to meld.
