Photo by Gabe Fonseca
Here is seasonal winter cocktail that I came up with to help put all of you in the holiday spirit. It plays off of the natural affinities between rye whiskey, Amaro Montenegro and maple syrup. It creates a playful mixture of bittersweet herbs and creamy cinnamon. Amaro is excellent for the digestion, so why not make one for the family after everyone gets stuffed with ham and turkey.
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.
