Crystal Fall

Name: Crystal Fall
Yield: 1 drink
Ingredients: 1 cup sugar; 1 1/2 ounces Cognac, preferably Pierre Ferrand 1840; 1/2 ounce Lemon Hart Demerara rum; 1/4 ounce palo cortado sherry, preferably Lustau; 1/4 ounce ginger syrup (brands available at Whole Foods and many other stores include the Ginger People and Morris Kitchen, of Brooklyn); 3/4 ounce fresh apple cider; 1/2 ounce lemon juice; 1 dash Angostura bitters; Apple slice

Recipe from Julie Reiner

Adapted by Robert Simonson

Crystal Fall — Evan Sung for The New York Times

Rating: 5(15)
Comments: Read comments

Featured in: Fall’s Flavors Come in a New Glass

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Ingredients

Yield:1 drink

For the Simple Syrup

1cup sugar

For the Drink

1½ounces Cognac, preferably Pierre Ferrand 1840
½ounce Lemon Hart Demerara rum
¼ounce palo cortado sherry, preferably Lustau
¼ounce ginger syrup (brands available at Whole Foods and many other stores include the Ginger People and Morris Kitchen, of Brooklyn)
¾ounce fresh apple cider
½ounce lemon juice
1dash Angostura bitters
Apple slice

Ingredient Substitution Guide

Preparation

Step 1
Make the simple syrup: Heat the sugar in 1 cup water until sugar is dissolved. (Can be stored in refrigerator.)
Step 2
Mix the drink: In a shaker half-filled with ice, combine 1 teaspoon simple syrup and the Cognac, rum, sherry, ginger syrup, cider, juice and bitters. Shake, then strain over crushed ice into a double rocks glass. Garnish with apple slice.

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