Mastering the art of balance, this cocktail is fresh and crisp while simultaneously rich and warm.
The rum has notes of apricot and pineapple, which are complimented with oaky hints of almond and vanilla. The vermouth is sweet, but it’s drier and fruitier than its traditional counterpart. The crisp apple cider and baked apple bitters, in all their caramelized apple and warm spice goodness, tie these elements together to create a cohesive, satisfying drink.
Ingredients
2 oz. Havana Club Añejo Clásico Rum
1 oz. Cinzano Bianco Vermouth
1 oz. apple cider
2 dashes Bar Keep Baked Apple Bitters
Lime wheel, anise star and cinnamon bark for garnish
Methods
Combine ingredients in shaker filled with ice and shake. Strain into chilled coupe glass, garnish and serve.
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Cocktail created by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Glazer’s Wine and Spirits.
