1 1/4 oz. Ole Smoky Apple Pie
1 oz. Art in the Age SNAP Ginger Liqueur
3/4 oz. Lucid Absinthe
Stir everything with ice for the Absinthe to louche to a nice cloudiness and strain into a wine Glass filled with crushed ice. Garnish with an Apple Slice.
Most “Autumn” cocktails use Cider or Laird’s Apple Brandy of which I have neither. I used Ole Smoky Apple Pie instead which, despite it’s claim of being legal “Moonshine”, I really like. Many also call for a Ginger Liqueur for which i always turn to the beautifully made SNAP from Art in the Age instead of the Allen’s Ginger Brandy or any others.
