Autumn Bonfire
Published November 10, 2012
Tom Schierlitz for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: Bettina Budewig.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 oz. nonalcoholic apple cider or juice
1 oz. applejack
1 oz. smoky Scottish whisky (I like Bowmore 12)
1 scant teaspoon maple syrup
2 dashes bitters (I prefer Brooklyn Hemispherical Black Mission Fig, but Angostura works, too).
Nutritional analysis per serving
4 grams carbs; 85 calories; 1 milligram sodium; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a mixing glass with ice. Stir for 30 seconds. Strain into a cocktail glass (or serve over fresh ice in a rocks glass). Garnish with an apple fan or a slice of apple.
Private Notes
Comments
This was fantastic. Used Calvados, smoky French single-malt whisky, and Angostura. Perfect fall cocktail.
Delicious as is. I don't think brand of bitters matters too much - at least not to me. I was happy with Angostura. I've used the Bowmore 12 and the Legend, both to good effect.
I bought some locally distilled applejack and needed a cocktail. This really hit the spot. I make it with Jack Ruby Cocktail Company aromatics bitters. I plan on serving these before Thanksgiving dinner.
I doubled the cider - didn't think most of my guests would drink it as written. Great flavors.
I bought some locally distilled applejack and needed a cocktail. This really hit the spot. I make it with Jack Ruby Cocktail Company aromatics bitters. I plan on serving these before Thanksgiving dinner.
This was fantastic. Used Calvados, smoky French single-malt whisky, and Angostura. Perfect fall cocktail.