At the vermouth-focused bar Amor y Amargo in New York City, cognac, apple brandy, and an apple-mint vermouth are combined for a decidedly autumnal cocktail. Becherovka, a spicy, bittersweet Czech liqueur, lends a complex herbal flavor; dashes of apple bitters amp up the fruit aromatics. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
- 1 oz. vermouth, preferably Uncouth Vermouth Apple Mint
- 3⁄4 oz. apple brandy
- 3⁄4 oz. cognac
- 1⁄4 oz. Becherovka liqueur
- 2 dashes apple bitters
- Combine all ingredients in a cocktail shaker filled with ice. Strain into an old-fashioned glass with a large ice cube. Twist a 1″ strip orange peel over cocktail; drop peel into glass.