Mixologist Ryan Fitzgerald felt inspired to create this spicy fall cocktail after eating apples with peanut butter—a combination he loves but that wouldn't quite work in a drink. His solution was to mix almond syrup (available at most coffee shops) with apple juice and fiery apple brandy.
Glassware Guide More Gin Cocktail Recipes
1 ounce London dry gin
3/4 ounce bonded apple brandy
3/4 ounce dry vermouth
3/4 ounce unfiltered apple juice
1/4 ounce orgeat (almond-flavored syrup)
3 dashes of Angostura bitters
1 spiral-cut orange twist, for garnish
How to Make It
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into a small chilled coupe or snifter and garnish with the orange twist.
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