Rye whiskey, apple cider, maple syrup, black walnut bitters, egg white, and a splash of ginger beer complete this fall fizz. It’s important to use rye whiskey here, not bourbon- the drink needs the spiciness of rye to balance out the sweetness. Despite the dark spirit, the drink feels light and effervescent- right on with the beginning of fall.
2 oz rye whiskey
2 oz apple cider
bar spoon maple syrup (1/8 oz)
2 dashes black walnut bitters
1 egg white
splash of ginger beer (the spicier the better)
apple chip for garnish
Fill a highball glass with ice and a bit of water to chill; set aside. To your cocktail tin add the rye whiskey, apple cider, maple syrup, black walnut bitters, and egg white. Reverse dry shake.* Double strain cocktail (use the hawthorne strainer to pour through the fine mesh sieve) into the chilled highball. Top with ginger beer until the cocktail reaches the top of the glass. Allow drink to rest 20 seconds- a nice meringue like top should form. Garnish with an apple chip.
*Reverse Dry Shake technique: Add ice and all needed ingredients to your cocktail tin; lock tins. Shake for about 30 seconds. Using your hawthorne strainer, strain cocktail from one tin to the other- discard the ice. Now, lock tins again (without ice) and shake vigorously for about 30 seconds (dry shake)- done.