Autumn Bonfire

By Rosie Schaap

Autumn Bonfire
Tom Schierlitz for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: Bettina Budewig.
Total Time
5 minutes
Rating
4(96)
Comments
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My Scotch-whisky-inflected alternative to a Jack Rose.

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Ingredients

  • 1oz. nonalcoholic apple cider or juice
  • 1oz. applejack
  • 1oz. smoky Scottish whisky (I like Bowmore 12)
  • 1scant teaspoon maple syrup
  • 2dashes bitters (I prefer Brooklyn Hemispherical Black Mission Fig, but Angostura works, too).
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

85 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a mixing glass with ice. Stir for 30 seconds. Strain into a cocktail glass (or serve over fresh ice in a rocks glass). Garnish with an apple fan or a slice of apple.

Ratings

4 out of 5
96 user ratings
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Comments

Kylie

This was fantastic. Used Calvados, smoky French single-malt whisky, and Angostura. Perfect fall cocktail.

Mike

Delicious as is. I don't think brand of bitters matters too much - at least not to me. I was happy with Angostura. I've used the Bowmore 12 and the Legend, both to good effect.

Cleo

I doubled the cider - didn't think most of my guests would drink it as written. Great flavors.

Nancy

I bought some locally distilled applejack and needed a cocktail. This really hit the spot. I make it with Jack Ruby Cocktail Company aromatics bitters. I plan on serving these before Thanksgiving dinner.

Kylie

This was fantastic. Used Calvados, smoky French single-malt whisky, and Angostura. Perfect fall cocktail.

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