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A fall-ready, slightly bitter, fruit-forward cocktail that mirrors the structure of a Boulevardier but uses apple brandy for a fruitier base. Balanced between low, mid, and bright bitter tones, it’s a compact, seasonally warming sipper served over a large cube with a cherry garnish.

Total time: 12 min • Active: 3 min • Inactive: 10 min

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Ingredients

1 oz apple brandy
1 oz Averna
1 oz Punt e Mes
0.125 tsp Peychaud's Bitters
200 g ice
1 ea ice
1 ea maraschino cherry

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T-12:00

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Chill a rocks glass in the freezer for 10 minutes so the glass is cold when serving.

Measure and add apple brandy, Averna, Punt e Mes, and Peychaud's Bitters into a mixing glass. Add about 200 g of ice to fill the mixing glass.

Prepare the serving: place a single large ice cube in the chilled rocks glass (or use a single large cube already in the glass).

Strain the stirred mixture from the mixing glass into the prepared rocks glass over the large ice cube.

Garnish the strained cocktail with a maraschino cherry: drop one maraschino cherry into the drink.

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Adapted from robbreport.com

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