Mott and Mulberry

• 1 cup Demerara sugar
• 2 Honeycrisp apples
• 1 ounce rye whiskey, preferably Old Overholt
• 1 ounce Luxardo Amaro Abano
• 1/2 ounce fresh lemon juice

1. Make Demerara syrup: In a small saucepan, mix the sugar with 1 cup water.
2. Simmer over low heat until sugar dissolves.
3. Set aside to cool, about 5 minutes.
4. Make apple juice: Core and peel 1 of the apples; liquefy in a juicer or blender.
5. In a cocktail shaker, combine 3/4 ounce of the apple juice with the rye whiskey, Amaro, lemon juice and 1/2 ounce of the Demerara syrup.
6. (Remaining syrup can be refrigerated for up to 1 week.)
7. Add ice and shake.
8. Strain into a rocks glass with a few fresh ice cubes.
9. Core the remaining apple; cut 3 to 5 thin slices (leave the peel on).
10. Skewer at one end with a toothpick and spread slices like a fan.

sugar, apples, rye whiskey, amaro abano, lemon juice

Taken from cooking.nytimes.com/recipes/1015795 (may not work)