A Fresh push for American Apple Brandy

November 15, 2009  /  Erick Castro

Here is a great piece by Paul Clarke on the resurgence of apple brandy in the cocktail scene. Also, it features a cocktail that we currently have on the menu at Rickhouse. Its a play on the Brandy Milk Punch and I find it perfect for the holidays.

Scottish Breakfast
1 1/2 ounces Scotch
1/2 ounce Apple Brandy
1 ounce cream
1/2 ounce Grade B Maple Syrup
1 dash Simple Syrup

Combine all ingredients, except cinnamon, in a cocktail shaker and fill with ice. Shake vigorously and strain into an ice-filled old-fashioned glass. Garnish with Fresh-grated cinnamon.

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categories / Calvados, Maple Syrup, Paul Clarke, Rickhouse, Scottish Breakfast