Crystal Fall

Crystal Fall, created by Julie Reiner, Clover Club, New York

1/2 ounces Pierre Ferrand 1840
1/2 ounce Lemon Hart Demerara rum
1/4 ounce Lustau Palo Cortado sherry
3/4 ounce fresh pressed apple cider
1/2 ounce lemon juice
1/4 ounce ginger syrup
One bar spoonful Demerara syrup
One dash Angostura bitters. 

Shake with ice and strain over crushed ice in a tumbler. Garnish with a apple fan. 

Share twitter facebook