The Franklin Cocktail

Obvious, but necessary.  This is my ode to the Franklin Cider Mill in Franklin, Michigan.

2 ounces Lairds 100 Proof Apple Brandy

1/4 ounce Maple Syrup (grade B preferred)

3 dashes any clove forward bitters (I like Miracle Mile Holiday Bitters or Bitter Truth Jerry Thomas Bitters)

Stir with ice for 60 seconds.  Strain into cocktail coup.  Express the oils of an orange peel over the drink then slide the peel into the cocktail.

The subtle clove, orange, and maple paired with the apple brandy pretty much make the perfect autumn cocktail.

Cheers!

The Great Pumpkin

This one all credit goes to the great PDT in New York.

1 ounce lairds 100 proof apple brandy
1 ounce rye whiskey
1/2 ounce maple syrup (Grade B)
1 whole egg
2 ounces pumpkin beer

shake and strain.

note: You'll want to swirl that beer around first to get out as much as the carbonation as you can. then you'll dry shake (without any ice) first to emulsify the egg. Then add your ice and shake the whole thing as normal. I don't think some fresh grated nutmeg on top would hurt this cocktail one bit ;-)

Japanese Maple Cocktail

This is a great one from the Roger Room.

1 1/2 ounce Japanese Whiskey (I used Yamazaki 12 year)
3/4 ounce Lemon Juice
1/2 ounce maple syrup
3/4 ounce egg white

Shake and strain. It's good to do a dry shake (no ice) first to emulsify the egg, then add your ice and do the proper shake. Spray or dash some angostura on top after you've poured. At the Roger room i think they use a 50/50 mix of Bacardi 151 and angostura to spray their logo on top. I'm fine with just the angostura.