Sweet And Vicious (Death & Co. Recipe)

 

Muddled fuji apples makes a great start to a whiskey drink. This is the first time I've done a muddled apple cocktail in a mixing glass. It works, but you have to use a fine strainer. 

I especially liked the way that apples and rye play together with a mild amaro and Dolin dry vermouth, which has a little bit of a green apple flavor itself. 

One note when stirring this cocktail is that you have to make sure you stir a lot. Apple pieces tend to slow down the swirl and that prevents a lot of chilling from happening. The ice doesn't melt as quickly, so stay with it and stir longer and a little harder than usual.

• 2 fuji apple slices
• 2 oz. rye (Catoctin Creek used)
• 1/2 oz. Dolin dry
• 1/2 oz. Amaro Nonino (1/4 oz. each Amer Picon and Ambrosia Apertivo used)
• 1 tsp. maple syrup
• 1 apple fan garnish

Muddle apple slices in a mixing glass before adding the remaining liquid ingredients and ice. Stir and double strain into a coupe and garnish with the apple fan.