An American single malt-based cocktail, the Forest Floor evokes a walk through the woods in late fall.
Rather than fruit and spice, make your next autumn cocktail reflect less conventional seasonal flavors by shaking up the Forest Floor, created by Justin Lopez, head bartender at One40 Rooftop in New York City.
“This drink was inspired by the transition between late autumn and early winter, when the landscape becomes quieter, and every aroma seems more pronounced,” he says. “I wanted to capture the feeling of damp leaves, fresh apples, toasted honey, and cool air without relying on overly familiar seasonal flavors. Rather than covering the whiskey, every ingredient was chosen to reveal another facet of it.”
Bright and layered, the cocktail opens with crisp orchard fruit and vibrant citrus before settling into toasted honey, gentle smoke, and rich malt. The silky texture of the egg white softens the whiskey while keeping its grain character as the centerpiece. The finish is long, elegant, and quietly reminiscent of an autumn walk through a cool forest after the leaves have fallen, Lopez says.
Forest Floor
- 2 oz. St. George Baller (or other American single malt)
- 1/2 oz. toasted honey syrup (recipe below)
- 1/2 oz. fresh-pressed 100% apple juice
- 3/4 oz. fresh lemon juice
- 1 egg white
- 2 dashes Angostura bitters
- 1 pinch flaky salt
- thin green apple fan and small thyme sprig for garnish
Add all ingredients to a cocktail shaker. Dry shake for 10 seconds to build a rich, silky foam. Add ice and shake vigorously for another 10 to 12 seconds until thoroughly chilled. Double strain into a chilled coupe or Nick & Nora glass. Carefully place one horizontal dash of Angostura bitters across the foam. Garnish with apple fan and thyme.
Toasted Honey Syrup
- 1/2 cup wildflower honey
- 1/4 cup hot water
Spread honey in a shallow baking dish. Roast at 325°F for approximately 20 minutes, or until honey darkens slightly and develops toasted caramel aromas. Allow to cool for 5 minutes. Stir in hot water until smooth, about 30 to 45 seconds. Transfer to a bottle and seal. Keep refrigerated for up to 3 weeks.
