4½ cups water
1½ cups sorghum the darker the better
6 ounces dried juniper berries mortared
2 ounces chopped sassafras root
4 tablespoons chopped fresh ginger
3 cups dark brown sugar
12 cups hard apple cider
1 cup club soda
- Combine all ingredients except for brown sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally.
- Allow to simmer for 10 minutes and then gradually add sugar while stirring frequently.
- Let mixture cool, then strain. Store syrup refrigerated for up to 2 months.
Combine 1 part syrup with 3 parts hard apple cider and top with just enough soda to create a foamy head.
- From Chef John Fleer, Rhubarb, Asheville, NC