Old-JackEarlier this year, while driving up to the Hudson Valley to scope out some cherry orchards we happened across a new craft distillery, Hudson Valley Distillers. Their vodka was delicious but we were blown away by their barrel-aged applejack, which has a rich, oaky, spicy complexity like a whiskey. The weather was still too warm then to experiment with it in cocktails but we've been patient. It's time for the Old Jack, a simple but delicious twist on the Old Fashioned that swaps in applejack for the rye, and maple syrup for the sugar. Black walnut bitters help seal the seasonal deal. Grab a sweater and a couple of these and get ready for a warm evening in. Old Jack

  • 2 ounces applejack (used Chancellor's Hardscrabble Applejack from Hudson Valley Distillers but Laird's Apple Brandy is more widely available)
  • 4-5 dashes Fee Bros. Black Walnut Bitters
  • 1 teaspoon maple syrup
  • 1 apple wedge for garnish
  • 1 large ice cube

In a rocks glass add the maple syrup and shake the bitters onto it. Let it sit and soak in then stir to mix the two together as thoroughly as possible. Pour in the whiskey and give everything a good stir.

Add the ice cube and garnish with the apple wedge.