From our May 2018 issue. Recipe by John Aquino, Coast Bar and Grill.
Manzana de Jerez
- 1½ oz. Tío Pepe Fino Sherry
- ½ oz. Tío Pepe Cream Sherry
- 1 large barspoon Tippleman's Falernum Syrup
- 3 dashes Barkeep Apple Bitters
- 3 oz. honeycrisp apple cider blend
- Juice of ¼ Meyer lemon
- Mix all liquid ingredients in mixing glass. Dry-stir well and pour over crushed ice. Garnish with cinnamon stick, apple peel ribbon, and sprig of rosemary.