Step into history with Fog of 1776, a deeply complex, spirit-forward cocktail showcasing premium Virginia rye and aged apple brandy. Rich black walnut and roasted fig syrup intermingle with dark sherry-blended vermouth and earthy tobacco bitters. Served silky smooth in a stemmed coupe, this decadent libation delivers an unforgettable, cozy finish.
Prep: Chill a coupe glass, prepare the rapid-aged rye, tri-blend vermouth, and black walnut fig syrup, and gather the ingredients and garnish.
Mix: Measure the rapid-aged rye, bottled-in-bond apple brandy, tri-blend vermouth, black walnut and roasted fig syrup, and tobacco bitters into a mixing glass.
Stir: Fill the mixing glass with large ice cubes and stir continuously until properly chilled and balanced.
Serve: Strain the smooth mixture directly into the chilled coupe glass.
*Rapid-Aged Rye: Remove about 2 oz from a bottle of Catoctin Creek Roundstone Rye. Add a sliver of #4 (alligator) charred white oak to the bottle, reseal and let infuse for 48 hours. Agitating the bottle occasionally during the infusion helps accelerate the aging effect.
**Tri-Blend Vermouth: Combine equal parts Punt e Mes Vermouth, Pedro Ximénez Sherry and Hidalgo Amontillado Sherry. Bottle and refrigerate until ready to use.
***Black Walnut & Roasted Fig Syrup: Lightly roast 2 cups black walnuts in a skillet until fragrant and lightly smoking. Combine with 15 figs (cut into ½-inch pieces), 2 cups sugar and 3 cups water. Simmer until reduced to about 2 cups of liquid. Strain, cool for about 1 hour, then bottle and refrigerate for up to 2 weeks.
