Let me say it again: Hurray for fall! If you’re looking for a refreshing drink that has a touch of fresh apple and spice, this is the recipe. The bubbles from the club soda made this a good choice for day drinking.
This recipe was developed with Brugal Especial Extra Dry rum, and I’ve found that, as the name says, this really is an extra dry rum without as much sweetness as most silver rums. That worked really well with Demerara (or raw sugar) syrup. With a little tasting and adjusting, you can use a silver rum and/or a rich simple syrup (which is a syrup made with regular white syrup in a 2 parts sugar, 1 part water ratio). Falernum is a liqueur made with lime, cloves, almonds, and rum. Velvet is THE one you’ll see around commercially, but it’s easy (and delicious) to make your own.
High & Dry
2 ounces rum
1/2 ounce Velvet Falernum (or make your own falernum)
1/2 ounce cane syrup or simple syrup made with Demerara sugar
1 ounce fresh lime juice
1 ounce club soda
3 dashes Angostura bitters
Muddle apple wedge in the bottom of a mixing glass or cocktail shaker. Add all other ingredients (except club soda) and shake with ice. Strain into a highball glass over new ice and top with club soda. Garnish with an apple slice.
Recipe by Trevor Schneider, Goldbar
Photo by Emmanuel Cayere