Al Culliton developed a version of this brandy-based Negroni variation before calling on Ned King to collaborate on the recipe in anticipation of its debut on the menu at Gigantic in Easthampton, MA. As Culliton explains, “it hits a lot of autumnal notes beyond apple―nuttiness, bitter citrus peel and spices.”
- 1 ounce 100-proof apple brandy, preferably Laird's
- 1 ounce oloroso sherry, preferably Lustau Don Nuño
- 1/2 ounce Averna
- 1/2 ounce Braulio
- 1/4 ounce maple syrup
- Tiny pinch of salt
Garnish: orange twist
- Combine all ingredients in a mixing glass with plenty of ice.
- Stir for 20 seconds.
- Strain into a rocks glass over a large ice cube and garnish with an orange twist.