The Autumn Bond

Created by Jordan Valls, lead bartender at The Multnomah Whisk{e}y Library in Portland, Oregon, this cocktail is a bit like a drinkable apple pie. “Using two bonded products gives a backbone to keep the drink from being too sweet, while the amaro’s super savory aspect adds the perfect mid-palate flavor,” Valls says.

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INGREDIENTS

  • 1 oz. Rittenhouse bottled in bond straight rye (or other 100-proof rye)
  • ½ oz. Laird’s bottled in bond straight apple brandy
  • ½ oz. Nardini Bassano amaro
  • 1 barspoon cinnamon syrup (recipe below)
  • 1 dash Angostura bitters
  • Garnish: Apple fan and grated cinnamon

DIRECTIONS

Combine all ingredients in a mixing glass with ice and stir for 10 to 20 seconds until chilled. Strain over a big ice cube in an Old Fashioned tumbler. Garnish with apple fan and grated cinnamon.

Cinnamon Syrup

  • 4 cups sugar
  • 1⅔ cups water
  • 4 cinnamon sticks

Combine all ingredients in a pot over high heat. Heat until sugar is dissolved, then reduce heat and simmer for 4 to 5 minutes. Remove from heat and strain out cinnamon sticks. Keep refrigerated in a sealed container for up to six weeks.

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A whiskey cocktail being poured into a rocks glass.
A whiskey cocktail being poured into a rocks glass.

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