Introducing A La Mode
In this cocktail, the classic American dessert meets the nation’s own true whiskey—deliciously.
The creation of New York mixologist Karin Stanley, this combination of apple cider, bourbon and Licor 43 (a citrus and vanilla-tinged Spanish liqueur) is a creamy ode to apple pie a la mode. It’s represented here with lightly whipped brown sugar cream. And it’s almost better than the pie itself. Because, well, bourbon.
- 1 ounce bourbon
- ½ ounce Licor 43
- 5 ounces fresh apple cider
- 4 ounces heavy cream
- 1 cube brown sugar
- Freshly grated nutmeg
- Add heavy cream and brown sugar cube to a cocktail shaker.
- Add the coil of a Hawthorne strainer and dry shake, without ice, for 10 seconds or more, to aerate but not whip into stiffness. It must be lightened but still pourable.
- In a saucepan, heat bourbon, Licor and cider over a low burner until steaming.
- Pour into a tempered mug.
- Holding a slotted spoon closely over the surface of the drink, pour a finger’s worth of cream through it to float atop the drink.
- Garnish with freshly grated nutmeg.