Recipe: La Vie Antérieure

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Whatever apple brandy you choose, in honor of my favorite season, I've created a great recipe to straddle the divide between warm days and cool nights: a recipe suitable for a scarf or not, increasing your knowledge and healthfulness while indulging your senses.

Ingredients

    • 1 ounce apple brandy
    • 1 ounce El Dorado five-year-old Demerara dark rum
    • ½ ounce fresh-squeezed lime juice
    • ½ ounce rich honey syrup (two parts honey dissolved in one part water; I used amaretto honey)
    • sage leaf

Combine ingredients except for sage leaf and shake with ice until you achieve your desired dilution. Strain into chilled cocktail glass. Garnish with fresh sage leaf.

To read Derek's story about his love affair with apple brandy, click here.

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Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He sits on the board of directors for the Museum of the American Cocktail. More

Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He travels throughout the country and around the world in search of great drinks, and the stories behind them. Derek's methodical approach to cocktails was profiled in the Wall Street Journal's "A Master of Mixological Science" and his martini lauded as the best in America by GQ. He's been in numerous media outlets featuring his approach to better drinking, including CNN, The Rachel Maddow Show and FOX. Derek is a founding member of the D.C. Craft Bartender's Guild and on the board of directors for the Museum of the American Cocktail.
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