Sleepy Hollow Recipe
old forester bourbon, tart apple, pink peppercorn maple, cherry bitters
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Ingredients
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Cocktail
Garnish
Pink Peppercorn Maple Syrup (makes ~3/4 cup)
Method
Pink Peppercorn Maple Syrup
- 1
Infuse syrup
Combine 1/2 cup pure maple syrup and 1 tsp crushed pink peppercorns in a small saucepan. Warm over low heat (do not boil) for 5 minutes to release oils and aroma.
- 2
Remove from heat and let steep for 20–30 minutes at room temperature.
- 3
Strain through a fine mesh sieve or coffee filter into a clean container to remove peppercorn solids. Cool completely. Reserve in refrigerator for up to 2 weeks.
Cocktail Assembly
- 4
Chill a rocks glass or coupe by filling it with ice and setting aside while you mix the drink.
- 5
Fill a cocktail shaker with ice (about 3/4 full).
- 6
Add 2 oz Old Forester bourbon, 1 oz tart apple juice, 0.5 oz pink peppercorn maple syrup, 0.25 oz fresh lemon juice, and 2 dashes cherry bitters to the shaker.
- 7
Double-strain the mixture into the chilled glass: first pour contents through the shaker strainer while holding back large ice, then through a fine mesh sieve to remove small shards and any peppercorn sediment. Serve over one large ice cube or strained neat into the chilled glass, per preference.
- 8
Garnish with a thin apple slice floated on the surface and three whole pink peppercorns skewered on a pick or scattered atop the apple slice.
- 9
Serve immediately. Sip and enjoy the balance of warm bourbon, bright tart apple, and the subtle floral-citrus heat from the pink peppercorn maple.