124 S U M M E R 2 014 U N TAC K E D
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Ingredients:
1½ oz. cinnamon-infused Dickel's Tennessee Whiskey (requires cin-
namon sticks)
¾ oz. apple syrup (requires sugar, water and apples)
2 dashes The Bitter Truth Orange Bitters
Orange twist, for garnish
Instructions: First, you'll need to infuse your whiskey with cinnamon
by adding two sticks per bottle for about 48 hours (give the bottle a
shake every now and then).
To make the apple syrup, simmer apple chunks (including peels) in
a bit of water until they're soft. Add in sugar using a 1:1 ratio with the
liquid. After sugar dissolves, press the apple pieces to release juice,
then strain out chunks and set syrup aside to cool.
To create the cocktail, combine all ingredients and stir well, then
pour over ice and garnish with orange peel.
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Ingredients:
1½ oz. Catoctin Creek Gin
½ oz. Mathilde peach liqueur
½ oz. Tarragon simple syrup (requires sugar, water
and fresh tarragon leaves)
Lemon wheel, for garnish
Special Note: Tarragon simple syrup is tough to
find bottled, so you'll likely need to make it yourself.
But don't worry, it's called "simple" for a reason!
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