Emeryville, California, bartender Alex Smith pairs apple brandy with a cranberry liqueur and clove-infused bitters for a seasonal winter sipper.
1 1/2 oz. apple brandy
1 oz. sweet vermouth
1/2 oz. cranberry liqueur (such as Leopold’s)
3 dashes clove bitters
Tools: mixing glass, barspoon, strainer
Garnish: fresh cranberries on a pick
Combine ingredients in a mixing glass and stir with ice cubes. Strain into a chilled coupe, then garnish.
For the Clove Bitters: Drop 5 cloves into a bottle of Angostura bitters and let sit for 2 days, shaking several times a day, before straining out.
Alex Smith, Honor, Emeryville, California