Up The Alley Recipes
UP THE ALLEY
Celebrate the season with this irresistible cocktail from the Union Square Hospitality Group's Leo Robitschek.
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice; add Fuji apple cider, maple syrup, and lemon juice. Cover and shake vigorously to combine. Strain into a martini glass; top with sparkling cider. Twist orange zest over drink and drop in; serve immediately.
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- Parboil the oxtail. Bring a large pot of water to a boil and then add all the oxtail in. Bring it back up to a boil. Cook for one more minute, letting all the scum float up to the top. Set a colander in the sink and pour out all the water.
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- Place the oxtails back into a clean pot, pour the beef stock then add just enough water to cover the oxtails. Also add the orange peel, star anise, ginger and salt. Bring to a boil then simmer in low heat for one hour.
- Add the shiitake mushrooms, dried dates, raw peanuts and whiskey then continue to boil for one more hour in low heat.
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