The Bad Apple is an elevated, spirit-forward sipper that redefines the classic autumnal cocktail. This daring blend combines the unexpected earthiness of Blue Agave Spirit with the rich, spiced-apple notes of quality Pommeau and Sweet Vermouth. The secret lies in our house-made Apple Black Pepper Syrup, which introduces a warming spice that dances with the complex aromatic bitters. Served over a single, slow-melting ice cube, this is a sophisticated and complex twist on a Manhattan-style cocktail, perfect for connoisseurs seeking depth and intrigue in their glass.
Prep: Begin by chilling a double rocks glass. Measure out all liquid ingredients: 1.5 oz Mt. Defiance Blue Agave Spirit, 1 oz Pommeau, 0.5 oz Sweet Vermouth, 0.25 oz Apple Black Pepper Syrup, and several dashes of aromatic bitters.
Mix: Pour all measured liquids into a chilled cocktail mixing glass. Add quality ice until the glass is approximately three-quarters full.
Stir: Stir the mixture briskly and consistently for 10-15 seconds to achieve proper chilling and dilution.
Serve: Place a large, single ice cube inside the chilled double rocks glass, which should already have a lemon wheel pressed to the bottom. Carefully strain the chilled cocktail from the mixing glass over the ice cube.
Garnish: Optionally garnish the drink by cracking fresh black pepper directly over the surface of the cocktail just before serving.
*Apple Black Pepper Syrup
Combine 1 cup of brown sugar and 1 cup of water in a saucepan and heat, stirring until dissolved. Add 1 chopped large apple and 1 tablespoon of black peppercorns, then simmer for 10 minutes. Strain the mixture into an airtight container, refrigerate, and use within two weeks.
