This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet. Demerara syrup adds richness to the mix, though you can also make this drink with a simple syrup made with brown sugar.
Note: To make demerara simple syrup, combine 1/2 cup water with 1/2 cup demerara sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Demerara syrup will keep in a sealed container in the refrigerator for up to 5 days.
- 1 ounce rye whiskey
- 1 ounce Amaro Abano
- 3/4 ounce unfiltered apple cider
- 1/2 ounce freshly squeezed lemon juice, from 1 lemon
- 1/4 ounce Demarara simple syrup (see note)
Add rye, Amaro, apple cider, lemon juice, and simple syrup to a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds. Fill a rocks glass with ice. Strain cocktail into serving glass and serve immediately.
cocktail shaker and strainer