Miss American Pie
- 11⁄2 oz Giffard Rhubarb Liqueur
- 1⁄2 oz cranberry port*
- 1⁄2 oz bourbon
- 1⁄2 oz lemon juice
- 2 dashes black walnut bitters
- coconut sugar** (optional)
- dehydrated cranberries*** (optional)
Combine liqueur, port, bourbon, rye, lemon juice, and bitters in an ice-filled cocktail shaker. Shake well and double-strain into a Nick and Nora glass rimmed with coconut sugar. Garnish with dehydrated cranberries (optional).
*Combine 300 ml (11⁄4 cup) tawny port, 125 ml (1⁄2 cup) fresh cranberries, and 50 ml (1⁄4 cup) sugar in a saucepan on medium-high. Bring to a boil, reduce heat, and simmer until the sugar dissolves. Strain into a jar and reserve in refrigerator.
**Combine equal parts sugar and desiccated coconut in a blender or food processor and pulse.
***Dehydrate cranberries at 140°F for 12 hours. If you don’t have a dehydrator, spread cranberries on a parchment-paper-lined pan and bake at the oven’s lowest temperature until dry.