I was supposed to go to Walker Creek Music Camp today. I don’t have to tell you how desperately I’d been looking forward to it. There’s a singing class with Alice Gerrard! There’s a bass petting zoo! There’s dancing! And a handful of my besties are there. But the sore throat I woke up with yesterday turned into a truly nasty example of germ warfare today. So I am home, fending off the self-pity and hoping all that echinacea will set me right by morning.

There was an icebreaker happy hour today at camp. We were told to bring our favorite beverage to share. Here’s the drink I was going to make. I was inspired by the recipe in BUST’s Oct/Nov 2015 issue, but of course this is road-tested and tweaked to my liking.

November Dream

2 oz bourbon (I used Bulleit)

2 tsp orange liqueur (I used Villa Massa)

1 ½ oz apple cider

1 oz orange juice (more if you like it tart-er)

1 TB brown sugar and spice simple syrup (recipe below)

Soda water

Brown sugar for a sugar rim if you like

Orange slices or cinnamon sticks for garnish if you like

Fill a glass with ice and add the bourbon, orange liqueur, apple cider, simple syrup, and orange juice. Top with soda water and stir. Garnish if that’s your pleasure. Enjoy.

Brown Sugar and Spice Simple Syrup

1 cup brown sugar

1 cup water

1 TB cloves

3 cinnamon sticks

Combine ingredients in a saucepan and bring to a strong boil. Turn off the heat and let stand until cool. Strain. Store in the refrigerator for up to a month.