Apple of My Pie

Amaro Alpino, UpRoot Gin

Barrel rested gin and barrel rested amaro team up to make a great cool weather treat.

Glass:

Collins

Ingredients:

2 ounce UpRoot Gin
0.5 ounce Apple Cinnamon Shrub*
0.5 ounce PostModern Spirits Amaro Alpino
0.25 ounce Oolong Tea Syrup**
0.25 Chai Tea Syrup***
8 dash Strongwater Golden Bitters
2 ounce Soda Water

Garnish:

Apple & Cinnamon Stick

Method:

Shake first 6 ingredients with ice and strain into an ice filled Collins Glass and top with soda water.

*Apple Cinnamon Shrub: 3 honey crisp apples, 1 cup water, 1 cup sugar, 2 cinnamon sticks, 0.5 teaspoon cinnamon powder, 1 cup apple cider vinegar. Shred apples in food processor. Combine apples, sugar and water over heat and bring to a boil. Simmer for 15 minutes over low heat. Add cinnamon sticks and powdered cinnamon and simmer for additional 15 minutes. Strain liquid, retain and add apple cider vinegar. Age for 2 weeks before use.

**Oolong Tea Syrup: Combine 1 cup water, 1 cup sugar, 3 Oolong Tea bags over heat until sugar dissolves. Steep off heat for 10 minutes. Strain and retain liquid.

***Chai Tea Syrup: Combine 1 cup water, 1 cup sugar, 3 chai tea bags over heat until sugar dissolves. Steep for 10 minutes and then strain and retain liquid.

Tasting Notes:

Full fall flavors are balanced with tea, sweetness and the bitterness of the amaro

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