Wet, soggy and everything I was told London would be today….brrrr! Time to warm up with a couple new cocktails.

The Grandaddy

  • 25mls Apple Jack
  • 30 mls Woodford Reserve Bourbon
  • Baked Apple Puree**
  • 10 mls Cointreau
  • pinch of fresh nutmeg
  • pinch of cinnamon
  • dash of Angostura bitters

**Baked Apple Puree
Core and cut 4 apples into thin wheels and cover with brown sugar and Mesquite meal on either side. Hand crush whole cloves and star anise and sprinkle on as well. Back at 350 Degrees for 20 mins or until golden brown and the sugar caramelizes. Set aside and cool. Remove large spice chunks and blend in a vitamix blender with 50 mls Cognac and blend until smooth. Will last 4 days.


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