Created by Abigail Gullo at Compère Lapin in New Orleans, this apple- and smoke-forward cocktail packs a wallop. It’s designed to serve a crowd, so why not mix up a batch for your next outdoor adventure and bring it along in a Thermos?
- 8 oz. bourbon
- 6 oz. apple brandy
- 4 oz. Hoodoo Chicory liqueur
- 2 oz. smoked vanilla syrup (see below)
- Lemon peel and maraschino cherry
Stir all ingredients over ice, strain, and add to Thermos with four or five large ice cubes. When serving, garnish each drink with a lemon peel and a maraschino cherry.
Smoked Vanilla Syrup: combine one cup water, one cup sugar, 2 oz. Ardbeg or other peated Islay scotch, and a scraped vanilla bean, stirring until the sugar is dissolved.