Courtesy Will Lee, partner and beverage director, Grey Ghost Detroit
Will Lee, partner and beverage director at Grey Ghost Detroit, designed this cocktail for cold days. Its name, A Farewell to Arms, comes not so much from Hemingway, as the summertime expression, “sun’s out, guns out.”
“It’s time to put the ‘guns’ away, hence the name,” he says.
The drink starts with equal measures whiskey and apple brandy, though in a pinch, you can double up on either. Smaller measures of Bénédictine liqueur and raisiny Pedro Ximénez Sherry pile on layers of honey, clove, dried fruit and spice.
“The spirit-driven nature of the cocktail is meant to warm your body,” says Lee, just what’s needed until the sun shines again.
A Farewell To Arms
- 1 ounce Bourbon
- 1 ounce Laird’s apple brandy
- ½ ounce Bénédictine
- ½ ounce Pedro Ximénez Sherry
- 2 dashes Angostura bitters
- Lemon peel, for garnish
In mixing glass, stir together all ingredients with ice. Strain into rocks glass over fresh ice. Garnish with lemon.