Appleseed Lane · Bambara Kitchen & Bar

At first glance, this cocktail from Cambridge’s Bambara Kitchen & Bar has all the markings of a Thanksgiving Day drink. It’s made with a dark spirit (Cognac), includes allspice dram, and features apple in the forms of a house-made apple shrub, an American gin made from apple brandy, and a festive apple slice garnish.

While we certainly endorse it for holiday consumption, the cocktail’s original inspiration was not actually Turkey Day, but rather a tiki classic.

“The Appleseed Lane is a play on a classic cocktail called the Suffering Bastard,” says lead bartender Alex Weigand. “We use the Pierre Ferrand Cognac in place of the bourbon and the Copper & Kings gin because it is brandy-based and adds texture to the drink.”

Weigand’s cocktail features lemon juice in place of the Suffering Bastard’s lime and replaces the classic tiki syrup known as Don’s Spice #2 with a clever pairing of liqueurs.

“The Licor 43 and allspice dram are a combination I like to use,” Weigand says, “because it acts as a good substitute for Don’s Spice #2 without adding too much extra sweetness.”

The drink’s most original component is the apple shrub, which adds a tart acidic note while rounding out a rich flavor profile with plenty of autumnal, baking spice flavors. We can’t help but feel thankful for that.

Appleseed Lane
Allspice dram is available in many liquor stores; we recommend using St. Elizabeth Allspice Dram for this cocktail.

1 ounce Pierre Ferrand 1840 Original Formula Cognac
¾ ounce apple shrub*
½ ounce Copper & Kings The History of Lovers Rose Gin
½ ounce lemon
¼ ounce allspice dram
¼ ounce Licor 43
Angostura bitters, for garnish
3-4 apple slices, for garnish

Add all ingredients to a shaker filled with ice and shake until chilled. Double strain into a rocks glass over fresh ice and garnish with apple slices and six dashes of Angostura bitters.

*Apple Shrub (yields about 2 cups)
1 apple, sliced thin
2 cups sugar
1 cup apple cider vinegar
1 tablespoon allspice
5 cinnamon sticks
 
Using a mortar and pestle, grind allspice and cinnamon together. Combine ground spices with chopped apples and sugar in a container and cover. Allow mixture to sit for a day, then add apple cider vinegar and cover again. Allow mixture to sit for another day before straining it into a sealed container and refrigerating. Keeps about 2 months.

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