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By Yanni Walker

Part of the 2020 At Home Cocktail Challenge

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  • 1 ¼ ounces High West SILVER Whiskey

  • 1 ounce La Gitana (Manzanilla) Sherry

  • ¾ ounce Housemade Honeycrisp Apple Simple Syrup

  • 2 drops of Bragg Organic Raw Apple Cider Vinegar

  • Garnish: Picked,  Brulee'd Honeycrisp Apple cube (brulee skin only)

  1. Stir in mixing glass the mentioned ingredients (minus the garnish of course) 20 to 30 times.

  2. Strain chilled contents into coupe glass. Dip the apple cube garnish (SKIN ONLY) in honey, then dip that into a mixture of sugar & cinnamon (mostly sugar).

  3. Then BRULEE (hand torch) the sugar coated apple skin garnish so it's crisp but not burnt.

  4. Pick the Garnish (brulee'd skin side up when placing on the glass). Note: It's easier to pick the garnish first, then brulee the skin.

  • 2 ½ cups of diced up Market Honeycrisp Apples

  • 1 cup sugar

  • 1 cup water, some shaved cinnamon


Over Med heat for 20 to 25 minutes stirring often until apple cubes are soft, but DO NOT smush the apples for more juice (It will make the final product to cloudy). Strain into vessel. Try to strain out the cinnamon flakes. Use mesh or double strain if need be. Let cool. 

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