Apple In The Dark Cocktail Recipe
From lead bartender James Ives, this Apple In The Dark cocktail is from The Hanover Inn Dartmouth, a historic hotel at Dartmouth College.
The cocktail is named for the novel by acclaimed Brazilian writer Clarice Lispector. This Old Fashioned variation combines the premier cachaça from the Leblon family with Glenlivet Nadurra cask strength scotch, which has been infused with a combination of locally sourced Granny Smith and Honey Crisp apples for just the right amount of sweetness and acidity. Drambuie 15 yr. liqueur is added for depth along with a rich Demerara syrup to provide texture and just enough sweetness. Finally, homemade PINE Restaurant bitters, made by adding a concentrated PINE elixir to a homemade bitters base, complement the arrangement with a subtle expression of autumn.
1.50 oz. Leblon Reserva Especial
0.50 oz. Apple-Infused Glenlivet Nadurra Scotch
0.25 oz. Drambuie 15 yr.
Barspoon Demerara Syrup
17 drops House Pine Bitters
Combine all the ingredients in a mixing glass with ice and stir for 25 revolutions. Strain over a large ice cube and garnish with an expressed lemon peel or apple slice.