1 oz. Rye
1 oz. Calvados
1/3 oz. Apple pie syrup (roasted apple, Demerara sugar, cinnamon and clove, cooked down and passed through a fine mesh strainer)
2 dashes Peychaud’s bitters
Rinse a rocks glass with a splash of Herbsaint and dump the excess. Build the rye, Calvados, apple pie syrup and Peychaud’s bitters into a large mixing glass with ice. Stir for 15-30 seconds. Strain into a rocks glass over a large whiskey cube, garnish with a molasses and pie-spice-dusted dehydrated apple slice
The mixologists at Herb & Wood in San Diego created this recipe.