CORTLAND JAB

SERVINGS: 1 START TO FINISH: 35 MINUTES

WHAT YOU NEED:

1 1/2 ounces (3 tablespoons) apple brandy

3/4 ounce (1 1/2 tablespoons) Cranberry Shrub (recipe follows)

3/4 ounce (1 1/2 tablespoons) apple cider

2 dashes cardamom, orange or aromatic bitters

2 ounces (1/4 cup) sparkling hard apple cider Cranberries, as needed for garnish Orange peel, as needed for garnish

WHAT YOU DO:

1. In a mixing glass, combine the brandy, shrub, cider, and bitters, and add ice. Stir until chilled, about 50 rotations.

2. Strain into a rocks glass over large ice cubes and top with the sparkling cider. Garnish with cranberries and orange peel.

Nutrition information per serving of the jab: 152 calories; 0 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 9 mg sodium; 14 g carbohydrate; 0 g fiber; 13 g sugar; 0 g protein.

CRANBERRY SHRUB

SERVINGS: 32 (ABOUT 3 CUPS)

WHAT YOU NEED:

1 cup water

2 1/4 cup fresh or frozen cranberries

2/3 cup maple syrup 3/4 cup apple cider vinegar

WHAT YOU DO:

1. Combine the water, cranberries and maple syrup in a medium saucepan over medium heat. Simmer until the cranberries have burst and are soft, about 20 minutes. Strain through a fine mesh sieve, pushing the cranberries to release all of the juices.

2. Add the vinegar to the strained juice and stir to combine. Transfer to a jar or bottle. The shrub will keep in the refrigerator from 2 to 3 months.