From under the glow of our 10 story atrium, our Mixologists at The Bar Room share the recipe for one of our most celebrated libations:
John J. Fitzgerald Recipe
2 oz Woodford Reserve Bourbon
0.75 oz Apple Cinnamon Syrup – recipe is below
1 oz Lemon Juice
0.5 oz Aquafaba – reserve liquid from a can of chickpeas
Cinnamon Sugar – for garnish
Pour all ingredients into a shaker tin with ice. Shake vigorously, about 15 seconds. Strain into a chilled coupe glass. Dust cinnamon sugar over half of the drink for garnish.
Apple Cinnamon Syrup (yields 1 quart):
3 cups Honey
1 cup Water
3 Cinnamon Sticks
2 sprigs of Thyme
6 Honeycrisp Apples (medium to large sized)
*Cut Honeycrisp apples into a medium dice.
*Add all ingredients to a pot on high heat until it reaches a strong boil.
*Lower heat to a low simmer for 20 minutes or until apples are fork tender.
*Strain and press apples down until all the liquid is strained.
*Cool the syrup down before placing in a container for storage.
