Apple Barrell Buck Cocktail
The Apple Barrell Buck
The Mule is a versatile category of long drinks that pair a spirit with ginger beer. This version from Head Bartender Pete Stanton of Ai Fiori NYC takes the classic in a decidedly autumnal direction anchored by Barrell Dovetail. Pommeau, an apple aperitif from Normandy that blends fresh, unfermented apple juice with calvados, adds length and sweetness. The bold, orchard fruit-forward flavors of Dovetail integrate and expand the pronounced apple flavors of the pommeau. Ginger, cinnamon, and aromatic bitters evoke the aroma of fall sweets baking in a warm oven. Apple Barrell Buck ● 1 ½ ounces Barrell Dovetail ● ½ ounce pommeau ● ½ ounce freshly squeezed lemon juice ● ¼ ounce cinnamon Demerara syrup* ● Approximately 3 ounces ginger beer ● 2 dashes aromatic bitters ● Fanned apple slices, for garnish Add Dovetail, pommeau, lemon juice, cinnamon demerara syrup, and bitters to a chilled copper mule mug. Add cubed or chipped ice, then stir to chill. Top with ginger beer, and garnish with fanned apple slices. *Cinnamon demerara syrup Break 4 cinnamon sticks into small pieces and muddle into 2 cups of Demerara or turbinado raw sugar. Add 2 cups of boiling water, and whisk until all sugar granules are dissolved. Strain and store in the refrigerator for up to one month.