Courtesy of Boston Harbor Hotel
This chilled, Orleans aperitif is a dry cider-apple wine infused with basil and anise hyssop, from Vermont. Together with cinnamon spice tea, bourbon, housemade apple cinnamon simple syrup, and whiskey barrel-aged bitters, this cocktail (pictured on right) truly embraces the flavors of the season. Click here for more "tea-tails" for winter.
Fill a shaker with all ingredients. Fill shaker with ice and shake. Slice an apple and place slices firmly against the inside of a highball glass, leaving some space between each slice through which to view the contents of the cocktail (pattern look like the spots of a giraffe). Carefully fill highball 7/8 full of fresh ice and strain the cocktail into the glass slowly.