Improved Whiskey Cocktail — Pennsylvania Edition
I’ve centered this Improved Whiskey Cocktail, the third in my Improved Cocktail series from spring 2021, on rye. Rye was the mixing (American) whiskey of choice through the nineteenth century, with only some exceptions that call for Bourbon, which was still a very regional product. Unaged apple brandy brightens things up, while Madeira and apricot liqueur team up to lend a buttery stone fruit profile. An uncommon sweetener in the form of brown sugar syrup grounds the whole thing and points to the colonial-era inspiration behind the drink, bolstered by walnut bitters and nutmeg.
INGREDIENTS
1½ oz. rye
½ oz. unaged apple brandy
¼ oz. Madeira (medium dry)
¼ oz. apricot liqueur
¾ teaspoon brown sugar syrup
1 dash black walnut bitters
Nutmeg, for garnish
ABV LEVEL
Combine all in a mixing glass. Fill three-quarters with ice and stir for 20 seconds. Strain into a small, stemmed cocktail glass. Grate fresh nutmeg atop.
