“I just wanted to celebrate fall in the Hudson Valley,” Marrero says of this autumnal riff on the Old-Fashioned. Drawing on the many farms in the area, a housemade apple cider–sherry syrup frames the fruit and cinnamon spice notes in the bourbon. A touch of bitters made by local purveyor Dutch’s “brings it all together.”
- 2 ounces Elijah Craig Small Batch Bourbon
- ½ ounce apple cider–sherry syrup (see Editor’s Note)
- 2 dashes Dutch’s Colonial Bitters
Garnish: apple fan (3 apple slices)
- In a mixing glass, stir all ingredients with ice.
- Strain into a rocks glass over fresh ice.
- Garnish with apple fan.
Apple Cider–Sherry Syrup
Combine 1 cup fresh apple cider (Marrero uses Fishkill Farms) and ½ cup cane sugar in a pot. Bring to a simmer, stirring until sugar dissolves. Reduce heat to low, and continue to simmer, uncovered, for 15 minutes. The mixture should reduce slightly in volume. Stir in 1 tablespoon oloroso sherry and remove from heat. When cool, transfer to a jar with a cover. Keeps, refrigerated, for up to 1 month.