I've said before that the best way to experience seasons in San Francisco is to drink them in–and this cocktail is perfect for fall! In the last year I've gone from turning up my nose at whiskeys to opening up a bottle of bourbon when I'm at home, so in celebration of my expanded palette, a cocktail that's both bracing and bubbly!
Fall
1 1/2 oz applejack
1 1/2 oz rye whiskey
1 tablespoon maple syrup
orange bitters
Champagne
blood orange rind
Combine applejack, whiskey, maple syrup and bitters in a cocktail
shaker with ice; shake for 10-15 seconds. Strain into a chilled cocktail glass, top
with Champagne and garnish with orange rind.
Notes: As usual, no need to use Champagne with a Capital C in this cocktail, although if you have some leftover from an indulgent Thursday night dinner, feel free to top your cocktail off with it! Applejack is something you might not have in your liquor cabinet; it's an American apple spirit, and was used in New Jersey to pay road construction crews during the colonial period–I like to imagine that's how my childhood street was first paved! Cheers!
Image by Thayer Allyson Gowdy for Martha Stewart Weddings.