Gold Leash Recipe

Preheat the oven to 400°F (200°C). Place the peeled, cored and chopped apple pieces on a small baking sheet. Roast for 20–25 minutes, or until the apple is soft and edges are caramelized.

In a small saucepan combine the roasted apples, dark brown sugar, and water. Add the split vanilla bean (or vanilla extract) and cinnamon if using.

Bring mixture to a gentle simmer over medium-low heat, stirring periodically to dissolve the sugar. Simmer 8–10 minutes to allow flavors to meld and the liquid to reduce slightly.

Remove from heat and let cool slightly. Use a blender or immersion blender to puree the mixture until smooth.

Strain the puree through a fine mesh sieve into a jar or bottle, pressing on solids to extract as much syrup as possible. Discard solids. Cool to room temperature, then refrigerate. Yields about 5–7 oz syrup. Keeps refrigerated for up to 2 weeks.

Chill a coupe or Nick & Nora glass by placing in the freezer or filling with ice water for a few minutes; discard ice water just before pouring.

Add 2 oz Iwai 90 whisky, 0.5 oz roasted apple & brown sugar syrup, 0.5 oz fresh lemon juice and 3 dashes black walnut bitters into a cocktail shaker.

Dry shake (optional)

If you prefer a slightly silkier texture, dry shake (no ice) for 10 seconds to better integrate syrup and citrus.

Add ice to the shaker (about 6 large cubes) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to catch any small bits from the syrup.

Express the oils of a lemon twist over the drink by holding the twist skin-side down above the glass and giving it a quick squeeze, then rub the rim with the twist and drop it into the cocktail.

Garnish with a dehydrated apple wheel or a thin roasted apple slice on the rim or floated in the glass, if desired.

Serve immediately.