In the fall, we lean a little heavier on the whiskey cocktails than other times of year. We also like to incorporate Applejack, a variety of apple brandy that is made like whiskey, except from apples. We prefer the Laird’s Bottled-in-Bond Applejack because the 100-proof tends to stand up better against the other ingredients. But you can’t get the Bottled-in-Bond (legally) yet in Alabama. You can sub the 80-proof Laird’s Blended Applejack, which is available at some ABC stores now. You might have to use a bit more of it to get the same effect.
We also have on hand some 7 1/2 year apple brandy from Laird’s and Calvados, an apple brandy made in France, both of which are good for sipping.
This one is a Manhattan-style cocktail with the applejack standing in for some of the whiskey. We also had some scuppernong juice in the fridge that seemed like it would be interesting. I think we got that at Whole Foods, so it shouldn’t be hard to find, but you could substitute regular grape juice, or just go a little heavier on the vermouth. Ramazzotti is an Italian aperitif liqueur (amaro) that adds a nice herbal element to the cocktail. If you don’t have any of that, some Bénédictine will do. The Galliano gives it some mild notes of vanilla and anise.
We asked our friends on Facebook to name this one. It was Nancy G. who came up with the most fitting title, we thought.
- 1 ounce Bulleit rye
- 1 ounce Laird’s bottled in bond apple brandy
- 1/4 ounce sweet vermouth
- 1/4 ounce scuppernong juice
- 1/4 oou ce Ramazzotti
- 1/4 ounce Galliano