2 oz rye or bouron
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.]
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications. He currently runs the bar program at Metrovino and does promotional work for several spirits brands.
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