We asked Jeffrey Morgenthaler, bar manager at Clyde Common and author of the Bar Book: Elements of Cocktail Technique, to share one of his favorite recipes for the perfect fall libation. “It’s like fall in a glass, bright apple and cinnamon flavors, with some fresh earth and thanksgiving spices,” says Morgenthaler.
3/4 oz. Wild Turkey rye
3/4 oz. Clear Creek apple brandy
3/4 oz. Carpano Antica Formula vermouth
1/4 oz. Strega
2 dashes cinnamon tincture*
1 large strip orange peel
Stir ingredients over cracked ice. Strain into an ice-fi lled old fashioned glass and garnish with orange peel.
*To make cinnamon tincture, soak 4 ounces whole cinnamon sticks in 16 ounces grain alcohol for three weeks. Strain solids and bottle.