Bushel and a Pec

Bushel and a Pec by Justin Taylor. Danika Sea photo

4 oz bourbon
4 oz amaro
12 oz fresh pressed cider
2 dashes Scrappy’s Firewater bitters
Cinnamon and lemon zest (for garnish)

Pour ingredients (except garnish) into a small saucepan and bring to a temperature of no more than 80 degrees Celsius (use a thermometer, otherwise you could boil off all the alcohol). Remove from heat, divide evenly between four mugs and garnish with freshly grated cinnamon and lemon zest. Serves 4.


—by Justin Taylor

Read more about the inspiration behind this cocktail here.
Make these other apple cocktails:
Apple-etto Fizz
The Apple Doesn’t Fall Far From the Tree
Tequila and Cider Collins

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