Whisky in the Fall
As the leaves change colour and the air goes crisp, there’s something truly magical about enjoying a fine whisky in the fall.
THE DRINK: Whisky Apple Cinnamon
The Goods:
2 oz.| 60 mL Signal Hill Whisky
½ oz.| 15 mL Amaro Montenegro
½ oz.| 15 mL Dry Vermouth
½ oz.| 15 mL Apple Cinnamon Syrup*
Fresh Lemon Zest
Specialty King cube**
The How To:
Combine all ingredients to a mixing glass, squeeze the oil from the from the fresh lemon zest and stir over ice for 20-25 seconds
Double strain into a Rocks glass over a specialty king cube**
Squeeze the oil from the fresh lemon zest once again into the Rocks glass
Apple Cinnamon Syrup*
Dice one Red Delicious apple (approximately one cup), combine with 1 cup of sugar, 1 cup of water, and 1 grated cinnamon stick into a pot
Bring to a boil and then reduce heat, let simmer for 20 minutes
Double strain into a container, don’t forget to muddle the now softened apple
Using a cheesecloth or coffee filter, strain through twice until you have a very “clean” syrup
Place in container and store in fridge for up to 1 month
Specialty King cube**
Using a large ice sphere mold, place half of a cinnamon stick and slice of apple into mold, add water and freeze overnight
FIND YOUR SIGNAL
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