Rye & Pie

1 oz. Rye
1 oz. Calvados
1/3 oz. Apple pie syrup (roasted apple, Demerara sugar, cinnamon and clove, cooked down and passed through a fine mesh strainer)
2 dashes Peychaud’s bitters
Herbsaint rinse

Rinse a rocks glass with a splash of Herbsaint and dump the excess. Build the rye, Calvados, apple pie syrup and Peychaud’s bitters into a large mixing glass with ice. Stir for 15-30 seconds. Strain into a rocks glass over a large whiskey cube, garnish with a molasses and pie-spice-dusted dehydrated apple slice

The mixologists at Herb & Wood in San Diego created this recipe.

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Author: Melissa Dowling {authorlink}