Ethan Allen

2 oz rye or bourbon
3/4 oz apple cider gastrique
1 tablespoon smoked apple puree*
1 dash Angostura bitters

Shake all ingredients with ice and fine-strain into an ice-filled rocks glass. Optionally garnish with a slice of pickled crab apple.

This contemporary take on the Stone Fence is a cocktail I came up with for the 2009 Great American Distillers Festival cocktail competition.

*To make the smoked apple puree, peel a few apples (I use Jonagolds) and slice into wedges. Smoke at a low temperature for several hours until they have absorbed smoke flavor. Puree in a blender, using fresh, unfiltered apple cider to add liquid as necessary. You’ll end up with what’s essentially very aromatic, smoky apple sauce.

[Photo by Paul Willenberg.]




2 oz bourbon (Big Bottom)
3/4 oz fino sherry
1/2 oz Cynar
1/4 oz Chartreuse (green)
1 dash orange bitters
1 dash mole bitters

Stir with ice and strain into a chilled cocktail glass.

I came up with this cocktail while consulting for Big Botton Bourbon, a bottler and distiller based near Portland, Oregon. It was featured on the Metrovino menu.