Fall in VermontEdit Post
Contributed by on Aug 08, 2019
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DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Justin Hyjek offers a fall cocktail.
A drink that invokes the beauty of my home state.
- 2oz. Michter's Rye
- 1oz. Mad Apple Brandy
- .5oz. cinnamon bark syrup*
- .25oz. Wood's boiled cider
- 3-4 dashes Fee Brother's Old-Fashioned Bitters
- Garnish: Apple Ball dusted with cinnamon
Combine all ingredients into shaking tin. Shake with vigor for 10 seconds. Strain into rocks glass with 1 2" cube. Garnish with apple ball, picked and dusted in cinnamon.
*Cinnamon Bark Syrup: Weigh 4oz cinnamon sticks. Add to medium saucepan and gently muddle to break apart. Add 2 cups sugar and 2 cups water. Over medium-high heat stir to integrate. Bring to almost a boil, then let cool. Fine strain into bottle and keep for up to 3 weeks.
Cocktail and recipe developed by Justin Hyjek for Homestyle Hostel. Circa 2017.