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Pommarré

Ingredients

¾ ounce brandy (Calvados Boulard VSOP)

¾ ounce brandy (Calvados Boulard VSOP) ½ ounce Rittenhouse rye

½ ounce quinquina (Cap Corse Mattei Rouge)

½ ounce yellow chartreuse

¾ ounce spiced honey crisp apple shrub (recipe follows)

3 dashes Angostura bitters

2 drops cardamom bitters

Garnish: Apple slices

Directions

In a mixing glass, combine all ingredients except garnish with ice. Stir, then strain into a chilled coupe or Nick & Nora glass and garnish with a fan of apple slices.

Spiced Honey Crisp Apple Shrub

8 honey crisp apples (or 4 apples and 1 cup apple juice)
1 teaspoon Saigon cinnamon
1 teaspoon ground clove
3 star anise pods
1 cup demerara sugar
Raw apple cider vinegar

1. Juice 4 apples and dice the remaining 4 apples. Combine juice, diced apples, and spices in a container. Cover with sugar and let macerate for up to 48 hours.

2. Add macerated apples and syrup to a small pot with an equal ratio of apple cider vinegar. Bring to a low simmer, then remove from heat and set aside for up to 1 hour. Pour through a fine mesh strainer, discarding solids, and refrigerate liquid.