Nuit Rouge

Time 40 minutes
Yields Serves 1
Nuit Rouge

Cinnamon-allspice syrup


In a saucepan, combine the water, sugar, cinnamon and allspice. Scrape the vanilla seeds into the pan; drop the pod in. Heat on medium-high, stirring, until the sugar dissolves.


Cover the pot, reduce the heat to low and simmer for 20 minutes, stirring occasionally. Cool, then strain. This makes 1 cup. Keep refrigerated up to 4 weeks.

Cocktail assembly


In a cocktail shaker with ice, combine the bourbon, syrup and lemon and apple juices. Shake; strain into a glass filled with cranberry ice cubes. Top with ginger beer.

Adapted from Vincenzo Marianella, Copa d’Oro. For cranberry ice cubes, place cranberries into ice cube molds and pour cranberry juice to fill. Freeze until set.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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