Sebastian's Holiday Sour
By Sebastian D. Yingling
Raduno Brick Oven & Barroom
Yingling, the bar manager for Raduno, the South Main pizza place and hangout formerly known as Piro, calls his Holiday Sour "a simple twist on a classic holiday cocktail." Scotch sours are popular these days, but Yingling trades Scotch for Reilly's Rock & Rye Whiskey, infused with fresh natural ginger, which Yingling says "gives it a spicy kick." He then adds Cardamaro (an aromatized wine amaro), Pimm's No. 1, fresh lemon juice, an egg white (for the froth) and freshly grated nutmeg on top. "The Cardamaro adds a hint of seasonal spices, and the Pimm's addition gives weight and richness to the cocktail," Yingling says. "The finishing touches of egg white froth and fresh nutmeg round out a nicely balanced, easily enjoyable holiday cocktail." Check out Raduno's new winter cocktail and food menu at 1318 S. Main St.
1 oz. Reilly's Rock & Rye Ginger
1/2 oz. Pimm's No. 1
1/2 oz. Cardamaro
1/2 oz. fresh lemon juice (make four hours ahead of time to reduce sourness)
1/2 oz. simple syrup (equal parts sugar and water, heat till sugar dissolved and cool)
whole nutmeg (to be grated on top)
Take the egg, separate the white from the yoke, and place the egg white in shaker. Add the simple syrup and dry shake (no ice) for 30 seconds. Add the Reilly's, Pimm's, Cardamaro, lemon juice and ice and shake vigorously for 30 seconds. Strain the contents of the shaker into a coupe glass, or preferred drinking vessel. Grate nutmeg over drink. Drink, rinse, repeat.
- Kat Wilson
Smoked Caramel Black Apple Toddy
By Emily Lawson
Owner of Pink House Alchemy and Fox Hole
It's a busy time for Emily Lawson, the Fayetteville entrepreneur behind the wildly popular Pink House Alchemy, which specializes in high-quality syrups, shrubs and bitters for mixing with coffee, booze and other drinks. Her Pink House products are much in demand for gifts. Meanwhile, she has been busy opening a bar and coffee shop in downtown Bentonville. Fox Hole, scheduled to open before the end of the year, will serve Fayetteville Onyx coffee and "embrace the molecular [mixology] movement," as Lawson told us in an Arkansas Times Visionaries profile from earlier this year. She said the vibe of Fox Hole would be "molecular dive bar." Find her Pink House products in Central Arkansas at Eggshells, the Green Corner Store, Boulevard Bread and Holiday Pop Up Shop by Erin Lorenzen. Here is her twist on a hot toddy, featuring Pink House syrup made with Arkansas black apples:
1 cinnamon stick
2 oz. Calvados apple brandy
1 oz. Pink House Caramel Black Apple Syrup
1/2 oz. freshly squeezed lemon juice (1/2 lemon)
Flame the cinnamon stick and capture the smoke in your mug. Add in brandy, syrup and lemon juice. Top with hot water.