Autumn Cocktail #2

Happy Thanksgiving, everyone! We're having one of the quietest ones we've had in a while. GarnishGuy is working a half day and we don't even have dinner plans yet. I've got a lot of work to do myself, so it doesn't really feel like much of a holiday. But I don't mind. We had our share of fun last weekend, when we went to New York with my sister and her husband. My travel companions let me drag them on a frantic quest to visit as many iconic cocktail bars as possible in three evenings. And we did a pretty decent job: Amor y Amargo, Death & Co., Dead Rabbit, Mother of Pearl, Mayahuel, Attaboy, PDT, and Dear Irving. Kind of a dream come true.

I think Attaboy was the highlight of the trip. From the hidden entrance and the atmosphere to the impeccable cocktails, it was just perfect. The drinks were even more impressive given that there wasn't a menu. I've had mixed success with that format at places like Drink in Boston, but our bartender at Attaboy was an utter genius; in the words of my sister, "He saw into my soul." For my first drink, I requested something bourbon-based with amaro, and he made me a drink called a Paycut with Fernet-Vallet, a Mexican(!) amaro I've never heard of. Every sip was heaven. I've got to figure out the recipe.

After drinks like that, my own offering for a fall cocktail feels a bit inadequate, but it's nice to have something to aspire to. Last year around this time I made my Autumn Cocktail #1, a fall-appropriate mixture of bourbon, apple cider, maple syrup, lemon, and cinnamon. For #2 this year, I kept the maple syrup and cinnamon and went with Laird's Applejack to bring in some apple flavor. The maple syrup makes this drink particularly special, because it's not just any maple syrup - it's Noble Bourbon Barrel Aged Maple Syrup.

Guys. This maple syrup. Oh my gosh. If you'd told me prior to tasting it that I'd be recommending a $27 bottle of maple syrup, I'd have said you were completely nuts. But this stuff is spectacular. Other maple syrup pales in comparison to its rich, deep flavor. It's incredible in cocktails, and as a big fan of all carby breakfasts I'd really like to try it on some pancakes. If you want to snag your own bottle, you can get it at Muddle & Stir. If you're in Boston, I also recently saw it at Boston General Store in Coolidge Corner.

After the Applejack, syrup, and cinnamon, I tried a few different ingredients in this drink, and I did not expect Cynar to be the one that worked. As I mentioned in my post on amari, this is a bitter, artichoke-flavored liqueur that's somewhat like a more vegetal Campari. It's surprisingly versatile, and I love the way it works with the other flavors, adding a wonderful bitterness and depth to the cocktail. It's a fragrant glass of apple, cinnamon, and spice - perfect for fall!

Autumn Cocktail #2

1 1/2 oz. Laird's Applejack or Apple Brandy
1/2 oz. Cynar
1/4 oz. maple syrup (preferably Noble Bourbon Barrel Aged)
1 dash Angostura bitters
1 cinnamon stick

Combine all ingredients, including the cinnamon stick, in a mixing glass with ice. Stir until chilled. Strain into an Old Fashioned glass with one large ice cube. Garnish with an apple slice and a fresh cinnamon stick.