Mott and Mulberry

Name: Mott and Mulberry
Yield: 1 drink
Ingredients: 1 cup Demerara sugar; 2 Honeycrisp apples; 1 ounce rye whiskey, preferably Old Overholt; 1 ounce Luxardo Amaro Abano; 1/2 ounce fresh lemon juice

By Robert Simonson

Updated Dec. 14, 2022

Rating: 4(15)
Comments: Read comments

Leo Robitschek, bar manager at The NoMad in Manhattan, named this cocktail for two Little Italy streets, in homage to its Italian and American ingredients. He aimed to create a drink that was festive, like a hot spiced cider, while avoiding the rich excesses of some traditional holiday tipples. The cocktail is basically a whiskey sour armed with two secret weapons: the distinctly sweet-tart flavor of Honeycrisp apple juice and Amaro Abano, which the bartender called a “spice bomb, adding cinnamon and clove notes while adding a pleasant bitterness.” It is suited for the cocktail hour, or just before dinner.

Featured in: I’ll Have a Glass of Originality

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Ingredients

Yield:1 drink

1cup Demerara sugar
2Honeycrisp apples
1ounce rye whiskey, preferably Old Overholt
1ounce Luxardo Amaro Abano
½ounce fresh lemon juice

Ingredient Substitution Guide

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Preparation

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Step 1
Make Demerara syrup: In a small saucepan, mix the sugar with 1 cup water. Simmer over low heat until sugar dissolves. Set aside to cool, about 5 minutes.
Step 2
Make apple juice: Core and peel 1 of the apples; liquefy in a juicer or blender.
Step 3
In a cocktail shaker, combine ¾ ounce of the apple juice with the rye whiskey, Amaro, lemon juice and ½ ounce of the Demerara syrup. (Remaining syrup can be refrigerated for up to 1 week.) Add ice and shake. Strain into a rocks glass with a few fresh ice cubes. Core the remaining apple; cut 3 to 5 thin slices (leave the peel on). Skewer at one end with a toothpick and spread slices like a fan.