Altair’s Roasted Apples cocktail — created by Miguel Munoz, Head Bartender at Altair in Midtown, New York City — combines apple butter, apple brandy, and whiskey to create a velvet-like whiskey sour variation. Keeping with the restaurant’s theme of celestial elements, this cocktail represents fire, where allspice adds depth and pepper notes while the infused butter offers true apple flavors.
“The Roasted Apple cocktail at Altair is inspired by the classic element of fire. A really unique component of this drink lies in the all-spice blend we use to highlight the whiskey. The drink has very surprising notes of depth that bloom as you sip,” said Munoz.
Recipe
- .25 oz allspice liqueur
- .25 oz apple brandy
- .75 oz apple butter syrup & .75 oz lemon juice
- 1.5 oz apple-butter-Woodinville Rye whiskey infusion
Method: Add all ingredients into a small tin. Add ice, close, and shake vigorously. Pour with an open gate through a fine mesh strainer. Garnish.
Glassware: Coupe.
Garnish: dehydrated apple.