This is one of several holiday-theme original/adapted drinks I’ve created over the last 18 months. On Rosh Hashanah, the Jewish New Year, we traditionally enjoy apples and honey with a prayer for a “sweet new year”. I created the Apple Bee by drawing on a cocktail known as the Golden Delicious. I’ve made this a little less booz.y and increased the apple flavor profile by muddling apples and swapping out higher-proof applejack with apple brandy for a smoother taste. My first iteration of the drink used Barenjager honey liqueur which tasted artificial. Honey- sweetened Benedictine provides a more nuanced and herbal profile and makes for a much better drink.
One of my favorite restaurants here in Atlanta is a little place tucked inside the popular Krog Street Market in Atlanta’s Old Fourth Ward — the Ticonderoga Club. Founded by Regan Smith and Greg Best, Greg single-handedly launched Atlanta’s cocktail renaissance in 2014 running the bar at Holeman & Finch. This take on the julep is their namesake drink and features pineapple syrup, sherry, and aged rum. Try it – I promise you will love it.
Here’s a modern update to a classic cocktail. Found in the The PDT Cocktail Book, this is based on an earlier drink, the Velvet Glove. Updated proportions & Champagne make for an even better formula.
