![The Autumn Bond [Cocktail Recipe]](https://mscwordpresscontent.s3.amazonaws.com/wa/wp-content/uploads/2020/09/autumn-bond-1.jpg?resize=1920x0)
Apple brandy and cinnamon syrup meet rye whiskey in this sweet and spicy autumnal cocktail. (Photo by Jeff Harris)
Created by Jordan Valls, lead bartender at The Multnomah Whisky Library in Portland, Oregon, this cocktail is a bit like a drinkable apple pie. “Using two bonded products gives a backbone to keep the drink from being too sweet, while the amaro's super savory aspect adds the perfect mid-palate flavor,” Valls says.
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INGREDIENTS
- 1 oz. Rittenhouse bottled in bond straight rye (or other 100-proof rye)
- ½ oz. Laird’s bottled in bond straight apple brandy
- ½ oz. Nardini Bassano amaro
- 1 barspoon cinnamon syrup (recipe below)
- 1 dash Angostura bitters
- Garnish: Apple fan and grated cinnamon
DIRECTIONS
Combine all ingredients in a mixing glass with ice and stir for 10 to 20 seconds until chilled. Strain over a big ice cube in an Old Fashioned tumbler. Garnish with apple fan and grated cinnamon.
Cinnamon Syrup
- 4 cups sugar
- 1⅔ cups water
- 4 cinnamon sticks
Combine all ingredients in a pot over high heat. Heat until sugar is dissolved, then reduce heat and simmer for 4 to 5 minutes. Remove from heat and strain out cinnamon sticks. Keep refrigerated in a sealed container for up to six weeks.
FROM THE FALL 2019 ISSUE.