the michigander

1 oz Laird's Bonded Apple Brandy
1 oz Cynar
3/4 oz Lemon Juice
3/4 oz Honey Syrup (2:1) (*)

Shake with ice and strain into a Double Old Fashioned glass with ice. Garnish with a grapefruit twist.
(*) Our honey syrup was made with Mike Graney's honey from Jamaica Plain, MA, and available at Sherman Market in Somerville and elsewhere. I wrote about one of his honeys in the post on Bergamot's Honey Bearer drink.

A short while ago, I was reminded by Rumdood of a drink one of his fellow bartenders at 320 Main created. Rumdood posted a link to the 320 Main blog that made reference to the first place I saw it, Cocktail Musings' Mixology Monday post back in June. The drink was called the Michigander created by Jason Schiffer as he missed his home state. Jason explained, "My favorite time of year is Fall. I get nostalgic about the chill in the air, the earthiness of burning leaves, and the sweet smells of apple cider." Though we are in New England, the Michigander seemed like the perfect drink on an autumnal night two Saturdays ago.
The Michagander's nose was a balance of bright grapefruit oil notes and dark herbal Cynar ones. The sip was sweet and floral from the honey and this worked rather well with the lemon and apple flavors. Next, the swallow presented the Cynar herbal notes in conjunction with some earthier honey flavors. While apple brandy and Cynar seems like such a natural combination, the only other drink I have had it in is the Rosemary's Baby from the first Rogue Beta Cocktails book.