The JFE Apple Barrel
This lovely apple and whisky cocktail for Rosh Hashanah is a variation on a drink we call The Johnny Appleseed. It is best with a dry English cider, something more akin to a white wine than a sweet hard cider, but you can use whatever you have on hand, just adjust for sweetness. While a smooth peppery rye with vanilla and caramel undertones would be ideal in this drink, you can use your whisky of choice. Keep in mind that corn-based whiskeys, like bourbon, tend to be sweet. Before serving this cocktail to your guests, try it out with a variety of ciders and whiskies to find the right combination for your taste.
- 1 ounce Catoctin Creek Roundstone Rye Whisky or rye of your choice
- 2 ounces dry English cider
- 2 hefty pinches brown sugar (use less if you choose a sweeter cider)
- Dash of bitters (Angostura and Peychaud’s are classics, but there are lots of brands available)
- 1 Granny Smith apple, sliced
- Add whisky, cider and brown sugar to a cocktail shaker with ice. Shake gently over your sink, as the carbonation in the cider will want to escape. Strain into a chilled martini glass or rocks glass with ice. Add a dash of bitters and an apple slice for garnish.