Adapted from bar manager
Sydney Stockmann, Pizzeria
Award-winning bartender Sydney Stockmann came up
with this refreshing summer-into-fall
cocktail for the seasonal specials menu.
She likes to pair Vermont cider with
a dark spirit like dark rum or whiskey
and adds a little freshly squeezed lemon
juice to balance the cider’s sweetness.
You could make this cocktail without
infusing the bourbon, but it’s a fun and
easy technique that adds sophistication
to the drink.
FOR CINNAMON-INFUSED BOURBON:
For enough bourbon to make four
cocktails, set oven on to broil with
rack in top slot, and measure ¾ cup
bourbon into a glass jar with a lid.
Place three whole cinnamon sticks
on a baking tray and broil for about
45–60 seconds until lightly charred.
Add cinnamon sticks to bourbon,
seal jar and infuse for 24 hours.
After 24 hours, if not using immediately, remove cinnamon sticks. Bourbon will keep indefinitely. (Can be
multiplied as desired.)
FOR EACH COCKTAIL:
1½ounces ( 3 tablespoons) cinnamon-
1 dried apple ring
infused bourbon (recipe above)
¾ ounce ( 1½ tablespoons) Aperol
¾ ounce ( 1½ tablespoons) freshly
squeezed lemon juice
About 2 ounces (1/4 cup) fresh apple
Put bourbon, Aperol, lemon juice
and some ice in a cocktail shaker and
shake vigorously. Strain into a tall Collins glass. Add small cubes of ice to fill
glass about ¾ full. Top drink with fresh
cider to fill glass. Float dried apple ring
on top and sprinkle with ground cinnamon. Makes 1 cocktail. A
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