Golden Orchard Recipe

Make syrup

Combine 1 cup honey, 3/4 cup water, and 2 tablespoons sliced fresh ginger in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until honey dissolves. Simmer 5 minutes to infuse ginger flavor. Remove from heat, cool to room temperature, then strain out ginger. Transfer to a clean jar and refrigerate. Syrup keeps up to 2 weeks.

Chill glassware

Place coupe or short sharing glass(es) in the freezer or fill with ice water to chill while you prepare the cocktail.

Measure and combine

In a cocktail shaker, add 2 oz apple brandy, 1 oz aged bourbon, 0.75 oz honey-ginger syrup, 0.75 oz fresh lemon juice, 0.5 oz orange curaçao, 2 dashes Angostura bitters, and (if using) 1 dash smoked apple bitters.

Add ice and shake

Fill the shaker with about 1 cup of ice. Seal and shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.

Double strain and serve

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe or a short sharing glass over one large ice sphere if serving on the rocks, or neat if preferred. Double straining (using a fine mesh strainer in addition to the shaker strainer) removes small ice chips and any sediment from the syrup.

Garnish and finish

Garnish with three thin apple slices fanned on the rim or floated on the surface and a lemon twist expressed over the drink (rub the twist around the glass rim then drop in). Lightly dust with a pinch of grated cinnamon for aromatic warmth. If using a dehydrated apple wheel, rest it on the rim or float it on the cocktail for a rustic look.

Share & enjoy

Serve immediately to share. This cocktail pairs well with fall cheeses and spiced nuts.