This is a recipe from Robert Birkholz, an illustrious Mockingbird bartender and amazing chef. The drink is THE perfect fall/winter cocktail.
210g (7oz) fresh apple juice (about 4 medium size apples)
54g (1.5 oz) sorghum
2 CO2 cartridges
Juice apples and strain. whisk sorghum into juice. Fill seltzer bottle 3/4 full. Charge with two CO2 cartridges.
25g powdered gelatin
50g brown sugar
Combine water, gelatin and sugar in a small saucepan. Place the pan on medium heat. as soon as the sugar and gelatin have dissolved whisk in bourbon and pour into desired mold. Refridgerate until set.
Fill an 8oz glass with ice, add 1.5 oz Woodford Reserve or comprable bourbon whiskey and top off the glass with apple soda. Stir and garnish with a whiskey worm.