Don't Sit Under the Apple Tree (Death & Co. Recipe)

 

I had a lot of fun preparing this cocktail. It requires its own special syrup made from cooked apples, which was delicious in itself and made my kitchen smell wonderful. 

What is not to like about this drink (except, perhaps, its painstaking recipe). There's fresh apple garnish, apple syrup and apple brandy--so many fall flavors wrapped into one recipe. Not everyone goes for egg white cocktails, but this is the first I've tried that showcases a spirit other than gin or whiskey, and I have to say it is really worth checking out. 

• 2 oz. Laird's Applejack 86
• 1/2 oz. lemon juice
• 1 oz. Braeburn apple syrup
• 1 egg white
• 1 dash aromatic bitters (Hella used)
• 1 Braeburn apple slice garnish

Dry shake all ingredients except for the garnish, then shake again with ice. Double strain into a coupe. Garnish with the apple slice.  

To make the syrup, simply cook one diced Braeburn apple in a cup of water. (Note: keep the core and skin and stem for their potent flavors.) Bring it to boil and stir in a cup of sugar. Continue stirring on low heat until the sugar is completely dissolved and the apple pieces are soft and tender. Strain out the apple chunks and refrigerate syrup once it has had time to cool. (Save the apple pieces for dessert toppings--they're delicious.