Here’s an old school classic getting a new life thanks to Jim Meehan. Cocktail historian David Wondrich traces it back to 1775 when it was “a savage mixture” of New England rum and hard cider. Nearly a century later, he notes, it had evolved into a “suave and smooth” bourbon cooler. Today, Meehan makes the most of the resurgence of craft cider and adds maple syrup for depth of flavour. And, he says, if you want to add a dash or two of Angostura bitters, by all means go ahead.
3 oz (90 mL) unfiltered hard apple cider
2 oz (60 mL) bourbon whiskey such as Old Grand-Dad
0.25 oz (7 mL) Grade A dark amber maple syrup
Garnish: 1 apple fan
Build in a chilled Collins glass, then fill with ice. Garnish with the apple fan. Serves 1.
—by Jim Meehan