Inspired by the Kentucky River cocktail J.H. Cohen recently posted, I just put this together for the Instagram Home Bar Awards. Theme was whole cocktail infusions, this one is a bit of an old-fashioned riff.
2 oz. Four Roses bourbon
.5 oz. creme de cacao
.5 oz. apple-infused Dolin dry vermouth
1 dash tiki bitters
Serve on the rocks, garnished with a cinnamon stick threaded with a sprig of rosemary.
1 sliced Fuji apple for every 500ml @vermouthdolin vermouth. Let sit for 3 hours, stirring occasionally. Strain and store in the refrigerator until ready for use.
For every 15 oz. of the cocktail (~5 drinks) 1.5 cups of hazelnut and zest of 1.5 oranges (keep some pith). Infuse with hazelnuts for two days, stirring occasionally. Add the orange zest for the last 18 hours of the infusion. Once it's to your taste, strain through cheesecloth into your holding vessel and enjoy!