Big Apple

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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 apple bitters

  • 2 dashes orange 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 can be used here if necessary. Or even Calvados.

Punt e Mes: Sweet vermouth can be substituted, but try to use Carpano Antica, which has more body and depth than the standard sweet vermouth's.

Bitters: Apple and orange are relatively common bitters these days. I would suggest finding brands you like and using those. The apple bitters really accentuate the Fall spice notes in this drink. Spiced orange bitters would work nicely too.

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.