Wrong Aisle

from PDT

  • St. Germain-Elderflower Liqueur
  • 2 oz. Laird's Bonded Apple Brandy
  • 1 oz. Lillet Rouge
  • .25 oz. Quince Shrub (Huilerie Beaujolaise Vinaigre De Coing)
  • 1 dash Fee Brothers Whiskey Barrel-Aged Bitters

Stir with ice and strain into a chilled, St. Germain-Elderflower Liqueur rinsed coupe. Garnish with an apple fan dusted with nutmeg.

Fruit vinegars or shrubbs, as they were called a century ago, work just as well in cocktails as they do in food preparation. —Jim Meehan, Summer 2010