Mott and Mulberry Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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Wes Rowe

This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet. Demerara syrup adds richness to the mix, though you can also make this drink with a simple syrup made with brown sugar.

Note: To make demerara simple syrup, combine 1/2 cup water with 1/2 cup demerara sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Demerara syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Mott and Mulberry Recipe

Active 5 mins
Total 10 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • 1 ounce rye whiskey
  • 1 ounce Amaro Abano
  • 3/4 ounce unfiltered apple cider
  • 1/2 ounce freshly squeezed lemon juice, from 1 lemon
  • 1/4 ounce Demarara simple syrup (see note)

Directions

  1. Add rye, Amaro, apple cider, lemon juice, and simple syrup to a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds. Fill a rocks glass with ice. Strain cocktail into serving glass and serve immediately.

Special equipment

cocktail shaker and strainer

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