Inspired by his grandmother’s recipe for apple pie, Henley lead bartender Jon Howard matches smoky scotch with sherry and walnut in this warming apple cocktail.
1½ oz. scotch
½ oz. walnut liqueur (Henley uses Don Ciccio & Figli)
¼ oz. olorosso sherry
1 oz. fresh green apple juice
½ oz. fresh lemon juice
½ oz. brown sugar syrup (1 ½:1)
Tools: shaker, strainer
Garnish: dehydrated apple slice (optional)
Combine ingredients in a shaker tin with ice. Shake until combined. Strain into a cocktail glass and garnish.
Jon Howard, Henley, Nashville
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