Timely Recipe

Toast walnuts

Lightly toast whole or chopped walnuts in a dry skillet over medium heat 3–4 minutes until fragrant. Cool slightly, then pulse or chop finely to a coarse crumb for rimming and garnish.

Place a small plate of crushed toasted walnuts. On another plate, have a little apricot jam thinned with a teaspoon of water to act as an adhesive for the rim. Dip glass rim into the jam, then into crushed walnuts to coat. Set glass aside.

In a shaker, add 2 tbs apricot jam, 0.5 oz simple syrup, 0.25 oz cinnamon syrup (if using), 0.75 oz aged rum, 0.75 oz bourbon, 1 oz sweet red wine, 0.5 oz fresh lemon juice, and 0.25 oz walnut liqueur (or a dash of walnut bitters).

If using aquafaba or egg white for foam, add 0.5 oz aquafaba (or fresh egg white) and 0.25 tsp powdered sugar to the shaker now.

Dry shake (no ice) vigorously for 15–20 seconds to emulsify the foam and fully incorporate the apricot jam. This step helps break down jam and integrate it with the spirits.

Add ice to the shaker and shake vigorously for another 12–15 seconds to chill and dilute slightly. If you prefer a clearer texture, double-strain through a fine mesh into a second shaker or mixing glass to remove jam solids and walnut bits.

Place a large ice cube in the prepared, rimmed rocks glass. Strain the cocktail over the ice, aiming to leave a thin 1/2 in (1–1.5 cm) gap at the top for the foam layer.

Using the back of a spoon, gently float any reserved 0.5 oz sweet red wine (if you prefer a distinct wine layer) over the cocktail to create a red layer. Alternatively, pour the whole wine in the base for a fully integrated fruity note.

If foam is present in the shaker, give it a quick gentle shake and spoon or pour the foam carefully atop the drink to create a 1/2 in foam cap. If the foam looks loose, whisk briefly by hand to thicken before topping.

Dust the foam lightly with a pinch of ground cinnamon and a few flakes of grated lemon zest. Garnish with a small sprinkle of crushed toasted walnuts on one side of the foam.

Serve immediately with a small cocktail spoon. Suggestion: sip through the foam to experience the layered flavors — fruity apricot and red wine, warm rum/whiskey, bracing lemon, and nutty walnut finish.