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Food & Home

Not Your Grandma’s Apple Pie

An inventive update of a childhood favorite; now it’s a grownup cocktail in a glass brimming with nostalgia. I’ve raved about Church & State on goop before for it’s mind-blowing drinks and delectable food. It looks like the drinks here have come to a whole new level of amazingness judging by the recipes bartender Shana Street has shared. Owner Yassmin Sarmadi tells me it was the “Raising the Bar” mixology competition in LA that really got them thinking outside the box (or the glass).

For 1 cocktail

4 slices of baked apple (cut an apple into eighths; bake with butter, cinnamon and sugar at 320°F for 25 minutes)

¾ ounce apple cider

1 ounce Licor 43

2 ounces Elijah Craig 12-Year Bourbon

freshly ground cinnamon and nutmeg for serving

Muddle the apple slices with the cider in the bottom of a shaker. Add the Licor 43, bourbon, and a handful of ice. Shake long and hard. Strain into prepared cocktail glass. Garnish with freshly ground cinnamon and nutmeg.