Nouveau Sangaree

from PDT

• 2 oz. Beaujolais Nouveau
• 1.5 oz. Laird's Bonded Apple Brandy
• .5 oz. Plymouth Sloe Gin
• .25 oz. Deep Mountain Grade B Maple Syrup
• 2 dashes Angostura Bitters

Stir with ice and strain into a chilled coupe. Garnish with an apple fan and grated cinnamon.

Liquor.com editor Noah Rothbaum asked me to create a wine cocktail with Beaujolais Nouveau to feature on the site. —Jim Meehan, Winter 2009