Reposado Elevenses Recipe

Toast emmer (if using whole or toasted grain)

In a small dry skillet over medium heat, toast 2 tbsp of emmer grain or emmer flour for 2–3 minutes until fragrant and slightly browned. Remove from heat and let cool. This brings out the nutty, wheaty character.

Make apple reduction

Combine 1 cup fresh apple juice and 1/2 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the liquid comes to a gentle simmer. Add the toasted emmer (or emmer flour) and the whole clove. Reduce heat to low and simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened and syrupy.

Finish syrup

Remove from heat. Stir in 2 tbsp rye whiskey and 1 tsp fresh lemon juice. Let the mixture steep for 10 minutes so the rye and emmer flavors meld. Remove and discard the clove and strain the syrup through a fine-mesh sieve (or cheesecloth) into a clean jar to remove solids. Cool completely before using. Yields about 6 oz; refrigerate up to 2 weeks.

Chill a coupe or rocks glass by placing it in the freezer or filling with ice water while you prepare the cocktail.

Add 2 oz reposado tequila (or 1.5 oz reposado + 0.5 oz mezcal if using a blend), 0.5 oz Gensane (or sweet vermouth), 0.5 oz Emmer & Rye Chal Apple Syrup, 0.5 oz fresh lemon juice, 1/4 tsp allspice dram (or 1/4 tsp allspice liqueur), and 2 dashes orange bitters into a cocktail shaker.

If you want a subtle saline-smoke note, add 1 dash smoked saline now. Fill the shaker with large ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe (or a rocks glass over one large ice cube) using a Hawthorne and fine-mesh strainer to remove any small particulates from the syrup.

Express a lemon twist over the cocktail to release oils (or hold a dehydrated apple wheel over the drink and lightly torch the surface for a smoky aroma), then garnish with the lemon twist or an apple wheel on the rim.

Serve immediately.