There’s something about fall that makes us crave whisky; not just any whisky, we’re talking about good whisky. Cue: Coppersea. If you’re unfamiliar with how whisky was made in early America, you’re not alone. Long ago, American distillers reconditioned and reused barrels (several times). They oftentimes used barrels that previously held wine, beer or even fish. In the spirit of tradition, Coppersea uses a combination of second-use bourbon, rye, brandy and wine barrels to achieve a robust, balanced flavor.
While we’re all for whisky with a good ‘ole splash of H20, Coppersea sent some suggested recipes, the likes of which we could not refuse. The first recipe: Mott & Mulberry.
Picture this. It’s a brisk November evening and you’re rocking back and forth in an old wooden chair on a quiet porch, somewhere in the woods. There’s an apple grove to your left and fragrant sugar maples on your right. Keeping you warm is a red flannel blanket, sprawled across your lap and this drink in your hand. That’s kind of what this tastes like. And we were kind of in love with it.
First, you’ll need the following ingredients:
1 oz. Coppersea Corn Whisky
1 oz. Luxardo Amaro Abano
¾ oz. Apple Cider
¼ oz. Pure Maple Syrup
¼ oz. Fresh Lemon Juice
Thin Apple Slice(s) for garnish
In a shaker, combine everything except the apple slices. Fill the shaker with ice cubes, cover and shake well. Using a fine mesh cocktail strainer, strain the cocktail into a chilled coupe. Garnish with apple.
And voila: you’ve got yourself a one way ticket to happiness (also known as a Mott & Mulberry). Cheers, friends!