Big Apple Cocktail
The Big Apple Cocktail
an el Restaurante Mexicano web exclusive, courtesy of Chef Junior Merino
2 oz · Tutthiltown Whiskey
¼ oz. Xtabentun Liqueur (anise, honey and flowers)
½ oz. grilled Empire Apple juice
½ oz. cinnamon syrup
¾ oz. lime juice
3 dashes Peychauds Bitters
The grilled apple juice:
Blister Empire apples on a grill. Allow apples to cool and then peel skin. After coring apples, put apples through a juicer.
The cinnamon syrup:
Put two cups of sugar, one cup of water, and 6 cinnamon sticks in a pot. Turn heat on to low and allow sugar to dissolve, then shut off heat. Do NOT allow to boil, as sugar will crystallize.