Stone Fence

By Rosie Schaap

Published February 1, 2014

  • William Brinson for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Deborah Williams.
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4(40)
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Featured in: There’s a Reason That Rye Is Having a Moment

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Ingredients

  • 1 shot Old Overholt (or whatever rye you like)

  • Ice

  • 3 dashes Angostura bitters

  • 8 to 10 ounces cider

  • Apple slice for garnish

Ingredient Substitution Guide

Preparation

  1. Step 1

    Pour rye into a pint glass, then add ice and bitters, top up with cider and garnish with apple.

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Ratings

4 out of 5
40 user ratings
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Comments

Amrie

Should one just assume that the "cider" here is alcoholic? I wish they would specify.

Karen

This is our signature Thanksgiving cocktail. I use Calvados instead of Rye and fresh cider. Garnish with a cinnamon stick and an apple slice dipped in lemon juice.

Kris

My dad used Gentleman Jack instead of Rye.

Kathy

I’m having trouble finding cider, hard or not.

Amrie

Should one just assume that the "cider" here is alcoholic? I wish they would specify.

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