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Both locations of RedFarm are local NYC go-tos for hip dim sum and a red-and-white-checkered farmhouse vibe. During these cold winter days, beverage director Shawn Chen serves the warming Harvest Time. BenRiach scotch’s smoky campfire notes are given tart, bitter and spiced balance from warm apple cider, a touch of Campari liqueur, house-made ginger syrup and fresh yuzu citrus.
- 3/4 oz BenRiach Curiositas peated 10-year-old scotch
- 1/4 oz Campari liqueur
- 1/2 oz Ginger syrup*
- 1/2 oz Yuzu or lemon juice
- 4 oz Warm apple cider
- Garnish: Cinnamon powder
- Garnish: Lemon wheel
- Garnish: Cloves
Bring the apple cider to a simmer in a medium saucepan.
Add the scotch, liqueur, syrup and juice, and stir until warm.
Remove from heat, and pour into a heatproof mug or glass.
Garnish with a sprinkle of cinnamon powder and a lemon wheel studded with 3 cloves.
*Ginger syrup: Purée 2 cups peeled sliced ginger and 2 cups boiling water on high in a Vitamix. Add 4 cups light brown sugar and stir to combine. Let macerate for a day, strain out solids and store syrup in the refrigerator.
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