BY GIUSEPPE GONZALEZ
Clove, apple, citrus, tart
Serve with steak, barbecue, or winter stew. It also pairs well with fall desserts, like pumpkin pie.
While this cocktail reads like an extreme sport, thanks to the full ounce of bitters, it is, in fact, a balanced must-try that tastes like a holiday fantasy. Angostura takes the lead here, calmed and sweetened by orgeat and fresh citrus, then deepened by the tastes of rye and caramel that round out the drink. More than just a novelty, this cocktail pushes the boundary of the possible and explores the unexpected.
½ ounce (15 ml) rye whiskey (Rittenhouse)
1 ounce (30 ml) orgeat (page 244)
1 ounce (30 ml) Angostura bitters
¾ ounce (22 ml) fresh lemon juice
Shake with ice and strain into a chilled coupe glass.