Late autumn and early winter conjure up images of leaves changing colors, apples, holiday festivities, and warming spices. Washington State Magazine asked Blake (Loos) Preston (’14 Wine Busi. Mgmt.) to share a cocktail recipe that captures the mood and highlights the flavors of the season.
She owns Pullman’s premier nightclub and lounge with her husband, Cory. Etsi Bravo pivoted twice during the pandemic and was able to not only survive but thrive. In fact, the Prestons expanded their hospitality footprint on the Palouse, opening two new College Hill establishments in the midst of the COVID-19 crisis.
In this Etsi Bravo seasonal favorite, lime and ginger brighten and balance this spiced apple cocktail. Here’s how you can make it at home.
Apple Whiskey Mule
From Blake (Loos) Preston
1 ounce Calvados
¾ ounce bourbon
¾ ounce cinnamon cordial
¾ ounce freshly squeezed lime juice
2 dashes cardamom bitters
1 ounce ginger beer
Combine all ingredients except for ginger beer and shake lightly with ice. Add ginger beer to desired glass, pour shaken cocktail over ginger beer and serve. Or, add a big ice cube to the glass with ginger beer, strain cocktail over it, and serve.