May 7, 2013

The Big Apple Cocktail

an el Restaurante Mexicano web exclusive, courtesy of Chef Junior Merino

2 oz · Tutthiltown Whiskey

¼ oz. Xtabentun Liqueur (anise, honey and flowers)

½ oz. grilled Empire Apple juice

½ oz. cinnamon syrup

¾ oz. lime juice

3 dashes Peychauds Bitters

The grilled apple juice:

Blister Empire apples on a grill. Allow apples to cool and then peel skin. After coring apples, put apples through a juicer.

The cinnamon syrup:

Put two cups of sugar, one cup of water, and 6 cinnamon sticks in a pot. Turn heat on to low and allow sugar to dissolve, then shut off heat. Do NOT allow to boil, as sugar will crystallize.

May 7, 2013