Faith & Flower
Johnny Appleseed is an iconic American folk hero. On par with Paul Bunyan and John Henry, his story has been told (and yes, exaggerated) over the years. According to legend, John Chapman was the real name behind Johnny Appleseed. He was born in the late 1700s and died in 1845. He spent much of his life planting apple trees throughout Pennsylvania, Ohio, Indiana, and Illinois. On March 11th, we celebrate the man that was Johnny Appleseed because of the great deeds he did to ensure that we all have delicious apples to eat today. Why not honor this American hero by imbibing a tasty cocktail made with apples?
Best Apple-Centric Cocktails for Johnny Appleseed Day
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Everything Nice
From Urban Farmer in Cleveland, Ohio
- 5 bottles of Belvenie Double wood Scotch
- 1 Gallon of Ohio Apple Cider
- 1 Bottle of amaretto disaronno
- 10 habanero peppers
- 40 Cinnamon Sticks
Remove peppers after third day. Let sit another five days, then pour it off.
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Toddy Appleseed
By bartender Darwin Pornel at Faith & Flower in Los Angeles
- 3/4 oz Lemon
- 3/4 oz honey syrup
- 1 oz laird’s straight apple brandy
- 3/4 oz rye whiskey
- 2 oz English breakfast tea
Keep all ingredients aside from the English breakfast tea at room temperature. Combine all ingredients in a shaking tin, add hot English Breakfast Tea and shake without ice. Dump contents into a heated glass or mug and garnish with grated cinnamon and an apple slice.
Honey Syrup: Measure 300 ml of honey and combine with 100 ml warm water. Whisk until incorporated.
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George Clooney
From Andy Luymes of Jsix in San Diego
- 1.5 oz. Bulleit Bourbon
- 1 oz. caramel syrup
- 1.5 oz. apple cider
Add ingredients into a shaker with ice, shake and strain into small rocks glass. Garnish with sliced apple on a cinnamon-sugar rim glass.
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Harvest Hot Toddy
From Red Star Tavern (Portland, OR), bartender Kelsey Kling
- 1 oz bourbon
- 1 oz apple juice
- 1 oz clove/rosemary syrup
- ¾ oz lemon juice
- Hot water
Combine ingredients in Irish coffee glass and top with hot water. Garnish with sprig of rosemary.
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Irish Hello
By Elmer Mejicanos at Tony’s Pizza Napoletana in San Francisco
- 2.0 oz Pumping seed infused Teeling Irish whiskey
- 0.5 oz Sorghum syrup
- 1.5 oz Fresh green apple juice
- 0.5 oz lemon
- 5 Sourgum popcorn
Add all ingredients into a shaker, shake and double strain into a double rocks glass with a large ice cube, garnish with popcorn.
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Manzarita
From Pazzo Ristorante (Portland, OR), bartender Will Reeser
- 2 oz Milagro silver
- 1 ½ oz Apple Cider
- ¾ oz Lime Juice
- ¼ oz Cinnamon Syrup
Shake and strain over ice; rocks glass rimmed with sugar/salt/cinnamon. Garnish with star anise.
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Don't Even Flip, Dog
From Matt Tocco, Patterson House in Nashville
- 1.0 oz Copper & Kings Apple Brandy
- 1.0 oz El Maestro Sierra Oloroso Sherry
- .75 oz Cherry Heering
- .25 oz Amaro di Angostura
- .50 oz Demerara Syrup (2:1)
- 1 Whole Egg
- Grated Nutmeg
Glassware: Snifter
- Add the egg, sherry, brandy, cherry heering, amaro di angostura and demerara syrup to a shaking tin
- Dry shake with no ice, add ice, shake and strain into snifter
- Garnish with grated nutmeg
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Rye'd or Die
From Joe Bailin of Saltbox in San Diego
- 1.5 oz. Rittenhouse Rye
- .5 oz. Laird's Apple Brandy
- .5 oz. Fuji Apple Syrup
- Dash Cardamom Bitters
- Dash Barkeep Baked Apple Bitters
Stir ingredients together and strain into an ice filled rocks glass. Garnish with sliced apples.
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Spiced Orchards
By Bar Manager Michael Loomis at Fig & Olive in West Hollywood, California
- 4 oz Unfiltered Apple Juice
- 1/2 oz Elderflower Syrup
- 1/2 oz Lime Juice
- 1 Lemon Wedge
- 6 pcs Thai Basil
- 1/2 bar spoon (a pinch) Powdered Ginger
In a mixing glass, muddle Thai Basil with Lemon wedge, add 4 Apple Juice, Elderflower syrup, Lime Juice, and powdered Ginger. Shake vigorously for 6 seconds and strain over ice in a rocks glass. Garnish with a few sprigs of Thai Basil and zest with Lemon.
