The Japanese Apple Blossom

While this is not a blossom, it certainly is a delicious drink using Jamie Boudreau's "golden ratio"

1.5 ounces Yamazaki 12 year (or another Japanese whiskey)
3/4 ounces Byrrh
1/4 ounce Caramel Apple Syrup*

Stir with ice for 60 seconds.  Strain into cocktail and float an apple slice atop the drink.

* Caramel Apple Syrup

Well, this is more of a burnt sugar syrup, but it works PERFECTLY in this cocktail.  Take 1 cup of powdered sugar, and 1 tbsp of water in a pot over high heat.  Whisk together until it's a nice buddy like consistency.  Then wait for the sugar to burn.  This will take about 20 minutes or something.  You'll know it's burning when it turns a deep red color.  This will happen rather quickly.  Don't let it burn too much!  After it is burned, immediately remove from heat, then add 1 cup of fresh pressed apple juice or apple cider.  There will be some sputtering so watch out.  This is why a deep pot is recommended.  Mix until the liquid is a smooth consistency.  Enjoy!