Blown Rose (Death & Co. Recipe)

 

The coaster in this picture says it all. Death & Co. has some of the most innovative cocktails back when nobody knew how to make a Manhattan. This one is especially fun to make as well as to drink. For starters, I've never muddled apple slices before. This is easier than it looks. Also, chamomile rye is the perfect pairing for apple and cinnamon flavors. The pineapple and lime juice sound tropical, but they just lend sweet acids and balance to the spirits giving the overall effect of having apple pie in a glass. 

Just looking at the name of this drink, you'd assume it has a natural relationship to the Jack Rose or any Rose cocktail that usually involves a spirit, lime juice and grenadine. But there is so much more going on here. A few of my modifications happened naturally based on what I have available and my personal preferences for stocking my kitchen. 

The chamomile tea is Republic of Tea's Chamomile Lemon, which has no lemon in it but it does have lemon balm in it. This is an herbal flavor that doesn't step on but adds to the complexity of other flavors. The cinnamon syrup is a mix of my cane sugar syrup and MurLarkey cinnamon whiskey--the best shortcut for syrup making I've ever come up with. (MurLarkey infuses cinnamon into their spirit so you don't have to.)

It is important to use Fuji apples, as a Granny Smith or Golden Delicious just won't taste the same. Cut the slices thin so that they are easy to muddle. The rest takes care of itself.

• 3 Fuji apple slices
• 2 oz. chamomile-infused rye (Rittenhouse used)
• 1/2 oz. pineapple juice
• 1/2 oz. lime juice
• 1/2 oz. cinnamon bark syrup (simple syrup and MurLarkey cinnamon whiskey used)
• 1 lime wheel garnish
  

Muddle apple slices in the shaker before adding the remaining ingredients with ice. Shake and double strain into a chilled coupe glass. Garnish with a lime wheel.