Big Apple

Fall weather calls for Fall cocktails. This original Manhattan variation gives you apple and spice with subtle sweetness. 

The Big Apple recipe:

• 1 oz bourbon (I recommend Old Grand Dad Bonded or something over 90 proof)

• 1 oz Laird's Bonded Apple Brandy

• .75 oz Punt e Mes

• 2 dashes Spiced cherry bitters

• 2 dashes angostura bitters

• barspoon maple syrup

• Garnish: burnt cinnamon stick (about 4inches long)*

In a mixing glass, add your ingredients and then add ice. Stir until properly diluted and strain into a chilled rocks glass. Take a match and light the end of your cinnamon stick until it is nice and charred. Place your cinnamon stick into the cocktail and inhale before you drink. 

*An example on how to burn the end of your cinnamon stick. 

Substitutions:

Laird's Bonded Apple Brandy: Regular Laird's Applejack (86 proof) can be used here if necessary.

Punt e Mes: Sweet vermouth can be used here in a pinch, but punt e mess is an Amaro/vermouth so it has some extra body and bitterness to it. Cocchi has a similar product called DOPO Teatro, which can also be used.

Bitters: Woodford spiced cherry and angostura are relatively common bitters these days. I would suggest finding brands you like and using those. Other bitters can also be used, like orange or any fall spiced bitter you may have.

Garnish: A pinch of ground cinnamon can be used instead of a burnt cinnamon stick. The burnt cinnamon adds another element to this cocktail for your sense of smell. The aroma fills the glass and compliments the apple notes. A flamed orange peel also works nicely here.