About
This cocktail was created by Wolf Alexander (@superwolf_) at The Varnish in Los Angeles in 2024 and was published in Michael and Zara Madrusan’s The Madrusan Cocktail Companion. Wolf pointed me toward his contribution and shared that it was the final drink he developed behind the bar at The Varnish. It later appeared on the opening menu at Cannonball (@cannonball.la). Bonded apple brandy brings concentrated fruit, oak and plenty of proof, while Amaro CioCiaro adds dark citrus, herbs and a little cola-like bitterness. Maple rounds it out, and the orange oil and freshly grated cinnamon make the whole drink smell incredible.Cheers y’all!
Ingredients
- 2 oz · 60 mlbonded apple brandy
- ½ oz · 15 mlAmaro CioCiaro
- ½ tsp · 2.5 mlmaple syrup
- orange peel oil
- freshly grated cinnamon, to garnish
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
Express orange peel oil over the surface.
- 5
Finish with freshly grated cinnamon.
anatomyofadrink.com/cocktails/pork-pie-hat