Open Season

Name: Open Season
Ingredients: 1.25 oz Rye Whiskey; 0.5 oz Pere Magloire Calvados VSOP; 1 oz Lustau Dry Amontillado Los Arcos Sherry; 1 tsp Apple Cobbler Syrup; 10 drop(s) Dashfire Spiced Apple Bitters; 2 dash(es) Fee Brothers Black Walnut Bitters

+ 1 Likes

By Logan

Submitted on: April 24, 2022

Seasonal

Spirit Forward

I'm not a huge fan of wine but I recently discovered sherry and I love it. Made some Apple Cobbler Syrup and thought it would pair well with the sherry and some rye.

Ingredients

1.25 oz
Rye Whiskey

0.5 oz
Pere Magloire Calvados VSOP

1 oz
Lustau Dry Amontillado Los Arcos Sherry

1 tsp
Apple Cobbler Syrup

10 drop(s)
Dashfire Spiced Apple Bitters

2 dash(es)
Fee Brothers Black Walnut Bitters

Instructions

Garnish

Apple Fan

Build

Stir & Strain

Glass

Nick & Nora

By Logan

Mixologist

A home enthusiast with a passion for all things tiki! Rum is my favourite poison, but I also love Whiskey, Brandy and just about every other spirit. I'm fairly new to cocktail making but I quickly fell in love with it and enjoy the pursuit of finding my new favourite libation. Cheers! ...

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Toss everything in a mixing glass and stir with ice. Strain into Nick & Nora glass. Garnish with an Apple Fan. Apple Cobbler Syrup: Combine 1 Cup of Water and 1 Cup of Sugar in a pot and bring to a boil. Stir until sugar is dissolved and remove from heat. Add 1 diced Honeycrisp apple to syrup, cover and let stand overnight. In the morning add 2 Cinnamon Sticks broken in half. The next morning remove cinnamon and let apple steep one more day. Strain and refrigerate.

Editor's Note

Rye and Amontillado sherry find common ground in this orchard-forward sipper. House-made apple cobbler syrup adds a layered, spiced depth that lingers through the finish.