Montague Mull

Shrubs were a popular method of preserving fruit in New England during the eighteenth and early nineteenth centuries. Though almost all apple cider in those days was fermented, I saw an opportunity here to build a non-alcoholic drink reflecting this month’s historical milieu with sweet, non-alcoholic cider, cranberry shrub, and our ginger-molasses syrup, with lemon juice to bolster the acid and salt and cayenne to liven things up.

INGREDIENTS

2½ oz. apple cider
¾ oz. lemon juice
¾ oz. cranberry shrub
½ oz. ginger-molasses syrup
5 drops saline or pinch salt
Pinch of ground cayenne pepper

Garnish: 3 cranberries* on a cocktail pick

*reserved from shrub prep

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Combine all in a cocktail shaker. Fill two-thirds with ice. Seal and shake vigorously for 15 seconds. Strain into a tumbler, coupe, or mini tankard. Garnish with cranberries on a pick.