Carmel Apple

This is a recipe from Robert Birkholz, an illustrious Mockingbird bartender and amazing chef. The drink is THE perfect fall/winter cocktail.

Carmel Apple

Apple-sorghum soda

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.

Whiskey Worms

25g water
25g powdered gelatin
75g bourbon
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.

To serve
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.