Autumn’s Ambrosia

1 ½ oz. Blue Nectar Reposado extra blend tequila
¾ oz. Lemon juice
½ oz. Black peppercorn-honey syrup
¼ oz. Fresh apple juice
¼ oz. Sherry
Apple cider
2 Dashes whiskey barrel-aged bitters

Add all the ingredients into the shaker except for the apple cider and bitters. Fill the shaker with as much ice as you can and shake vigorously. Strain into a tall glass filled with ice (leave enough room for cider), top with apple cider and the two dashes of bitters. Garnish with a cinnamon stick and three black peppercorns.

Mcson Salicetti, bartender at Crimson & Rye in New York, created this recipe.

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