This cocktail was created by New York City bartender Jonah Dill-D’Ascoli. “The apple and the scotch are front and center but delicate in this light yet bold cocktail,” says Dill-D’Ascoli, who describes the drink as a mix of smoke, heat, spice, floral acidity, soft sweetness, and an effervescent lightness.
- 1½ oz. Dewar’s White Label (or other blended scotch)
- ¾ oz. chipotle-apple syrup (recipe below)
- 1 tsp. chopped ginger
- ¾ oz. Meyer lemon juice
- 3 oz. sparkling apple cider
- lemon twist for garnish
In a small shaker cup, muddle ginger. Add scotch, syrup, lemon juice, and ice. Shake for 20 seconds. Double strain through a tea strainer into a champagne flute. Top with apple cider. Garnish with lemon twist.
- 1½ cups apple juice
- 2 medium dried chipotle peppers, cut in thirds
- 1 cup granulated sugar
Combine apple juice and chipotle peppers and seeds (omit seeds if you prefer less heat) in a small saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Taste along the way to make sure the level of heat is acceptable. Add sugar, turn off heat, and stir until sugar is dissolved. Let rest for 5 minutes. Strain through a fine mesh strainer into an airtight container. Keep refrigerated up to a month. The longer the syrup sits, the spicier it can get.