This autumnal cocktail takes some initial work, but really: you won’t be disappointed. Daisy the cocktail maven came up with this in order to use the season’s windfall of apples and Meyer lemons.
- 1 oz apple infused bourbon (see recipe below)
- 1 oz Calvados or Apple Brandy (Laird’s is the best brand)
- 1/2 oz fresh Meyer Lemon Juice
- 1/2 oz Simple Syrup
- 5-6 fresh mint leaves
- 1 sugar cube
In a double rocks glass combine all ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint. Top with crushed or shaved ice, add a straw and garnish.
Apple Infused Bourbon:
Slice 2-3 apples and pour a bottle of bourbon over them and allow to sit at room temperature for at least 24 hours. Strain and store.