Courtesty of Spoon and Stable
This cocktail hits the bar menu at Spoon and Stable in September, just as the air turns crisp in Minnesota. The recipe calls for herbal liquors, and head bartender Robb Jones added a holiday twist by rinsing the glass with a pine liqueur before adding the drink.
- .25 Ounce Zirbenz pine liqueur
- 2 Ounces Daron Calvados
- .5 Ounce Benedictine
- .25 Ounce Yellow Chartreuse
- 1 Dash of Angostura bitters
Rinse a lowball glass with the pine liquor, set aside.
Combine the rest of the ingredients and stir, strain into glass with ice.
Garnish with dried apple slice.