Butter and spice are two of fruitcake’s greatest charms, and this mix from New York City’s Mother of Pearl blends those flavors with apricot, cherry and cranberry to produce a long, rich, slow-sipping holiday cocktail.
1 oz. spiced butter syrup
1 oz. pineapple juice
½ oz. Cherry Heering
½ oz. allspice liqueur
½ oz. apricot eau-de-vie
¼ oz. fresh lemon juice
¼ oz. unsweetened cranberry juice
Tools: shaker, strainer
Garnish: lemon twist
Shake all of the ingredients with ice to chill, strain into a glass filled with crushed ice. Garnish.
Spiced Butter Syrup: In a saucepan bring ¾ cup of water and ¾ cup of granulated sugar to a simmer. Add 6 allspice berries, 1 cinnamon stick, 3 star anise pods and 1 large piece of peeled and sliced ginger, and simmer again. Strain and add 9 oz. of unsalted butter; heat until the butter melts; stir to combine.
Austin Hennelly and Jane Danger, Mother of Pearl, New York City
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.