This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's The Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and tart apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma.
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About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|This recipe appears in:||How to Make The Barrelhouse Flat's Edible Pantries at Home|
- 1 1/2 ounces Pierre Ferrand 1840 Cognac
- 1/4 ounce Fernet Branca
- 1/8 ounce maple syrup (or slightly more to taste)
- 1/8 ounce apple cider vinegar (or slightly more to taste)
- Dash Angostura bitters
- Freshly grated cinnamon for garnish
Combine cognac, Fernet Branca, maple syrup, apple cider vinegar, and bitters in rocks or old fashioned glass with cube of ice. Garnish with freshly grated cinnamon.