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