Auld Allianc

For this Scotch cocktail, New York City mixologist Nick Bennett shakes in Calvados and cinnamon syrup to capture the flavors of a baked-apple dessert.

  • Total Time:
  • Servings: Makes 1

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  • 1 1/2 ounces blended Scotch, such as Monkey Shoulder
  • 1/2 ounce Calvados
  • 1/4 ounce Cinnamon Syrup (see Note)
  • 2 dashes of orange bitters
  • Ice, plus 1 large cube for serving
  • 1 green apple slice, for garnish

How to make this recipe

  1. In a mixing glass, combine the Scotch, Calvados, Cinnamon Syrup and bitters. Fill the glass with ice and stir briefly. Strain into a chilled rocks glass over the large ice cube and garnish with the apple slice.


Cinnamon Syrup: In a small saucepan, combine 1 cup sugar, 4 ounces water and three 2-inch cinnamon sticks broken into large pieces. Cook over moderately low heat, stirring frequently, until the sugar dissolves, about 5 minutes. Remove from the heat and let cool. Discard the cinnamon. Transfer the syrup to a jar and refrigerate for up to 3 weeks. Makes about 8 ounces.

Contributed By Published October 2015

1037536 recipes/auld-allianc 2015-07-07T20:14:43+00:00 Nick Bennett cocktails|cocktail-party|fast|1|whiskey october-2015 recipes,auld-allianc 1037536

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