There is nothing more frustrating than clicking on a recipe that sounds good and discovering that you have to make some complicated, multi-step preparation before you can even get around to fixing the drink itself. Actually, there is—clicking on a recipe that sounds good and discovering that you have to make two complicated, multi-step preparations before you can even get around to fixing the drink itself.
Sorry not sorry, though, because this Old Fashioned riff is just too good to pass up—and seasonal, to boot. If you absolutely can’t bear the thought of making two ingredients beforehand, then go ahead and use plain simple syrup instead of the honey syrup. But for goodness’ sake, start the new year off right and don’t skip the spiced apple shrub.
5780
2 oz. Laird’s bonded apple brandy
0.25 oz. spiced apple shrub
0.25 oz. honey syrup
1 dash Angostura bitters
Combine all ingredients in an ice-filled glass and stir well. Garnish with an apple slice.
To make spiced apple shrub:
Combine 2-3 medium-sized chopped apples with an equal amount of turbinado sugar by weight, a handful of cloves, and a cinnamon stick in a non-reactive container. Toss to coat thoroughly, cover, and let rest at room temperature for at least 24 hours, stirring occasionally. After 24 hours, apples should be soaking in a dark syrup. Remove apples and spices and add syrup (plus any undissolved sugar) to a glass bottle. Add sherry vinegar equal to the initial amount of apples by weight and shake well. Keep refrigerated.
To make honey syrup:
Combine equal parts honey and water in a small saucepan and cook over medium heat, stirring constantly, until honey is completely dissolved. Let cool and bottle.
Thanks to Danna Solomon for the photo and Ella Antell for inspiring me to get my shrub on.