Mott and Mulberry

1. 1

   Make Demerara syrup: In a small saucepan, mix the sugar with 1 cup water.

2. 2

   Simmer over low heat until sugar dissolves.

3. 3

   Set aside to cool, about 5 minutes.

4. 4

   Make apple juice: Core and peel 1 of the apples; liquefy in a juicer or blender.

5. 5

   In a cocktail shaker, combine 3/4 ounce of the apple juice with the rye whiskey, Amaro, lemon juice and 1/2 ounce of the Demerara syrup.

6. 6

   (Remaining syrup can be refrigerated for up to 1 week.)

7. 7

   Add ice and shake.

8. 8

   Strain into a rocks glass with a few fresh ice cubes.

9. 9

   Core the remaining apple; cut 3 to 5 thin slices (leave the peel on).

10. 10

    Skewer at one end with a toothpick and spread slices like a fan.

* Per serving · 4 servings · Values may vary.

No additional tips available.