The Braeburn

Like its sweet-tart apple namesake, this recipe from Jim Romdall, manager at Vessel in Seattle, is autumn in a glass. Applejack, French apéritif wine Lillet, and cinnamon spice create a wonderfully warming combination, made even more luxurious by the addition of egg white. —KARA NEWMAN

  • 1 egg white
  • 2 ounces Applejack apple brandy
  • 3⁄4 ounce Lillet Blanc
  • 1 ounce fresh-squeezed
  • lemon juice
  • 1⁄2 ounce cinnamon syrup (see recipe)
  • Dash of Angostura bitters
  • Cinnamon Syrup (makes enough for several drinks):
  • 2 cups granulated
  • sugar
  • 2 cups water
  • 6 cinnamon sticks

For the cocktail: In a cocktail shaker, combine egg white, Applejack, Lillet, lemon juice
and cinnamon syrup, and shake vigorously or use a hand blender to emulsify the egg white. Add
ice and shake vigorously again to chill, then strain into a cocktail glass. Dash bitters over the top for aromatics.

For the syrup: In a saucepan, stir together sugar and water. Break up three of the cinnamon
sticks into large pieces, and add to the sugar water. Heat the mixture and bring to a simmer, then immediately remove from heat and let stand for 10 minutes. Strain and bottle syrup. Place the remaining three whole sticks in
the bottle of syrup to retain cinnamon flavor over time. Cinnamon syrup will keep, refrigerated, for two months.

Published on July 13, 2010
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