BRANDY APPLE OLD FASHIONED
INGREDIENTS
1 large cube of ice
1 ½ ounces Jägermeister
1 ounce Germain-Robin Heirloom apple brandy
2 dashes your favorite apple bitters
1 orange twist
METHOD
Place a large cube of ice in a rocks glass. Pour in liquids and gently stir to combine. Garnish with orange twist.
Pairs best with steak topped with smoked butter, pepper-crusted Prime Rib and the end of the night.
ABOUT THAT JÄGERMEISTER
“There’s a lot of baggage that comes with Jägermeister,” explains Randolph. “Everybody looks at it as a spirit to chase a beer with—something that the young kids drink. But it’s actually oak-barrel-aged just like bourbon and it adds balance to cocktails.”
GOLDEN GARNISH RULES
Randolph’s citrus edicts.
To add fruit flavor to a drink, garnish with a wheel. For just citrus oil, go for a straight peel. For both, finish your drink with a twisted peel.
“The difference between a twist and a straight peel is, with the twist, you are forcing the oil out of the skin and, with a peel, you are letting the oils marinate in the beverage.”
CRANAPPLE PUNCH
INGREDIENTS
1 ounce Spring 44 vodka
1 ounce apple juice
1 ounce cranberry juice
2 ounces your favorite Lambrusco Ice cubes
1 fresh rosemary sprig and orange peel for garnish
METHOD
Combine first four ingredients in a wine glass with ice. Garnish with rosemary and orange peel.
Pairs best with chocolate and any holiday pie. “The CranApple Punch is also great for guests just walking in the door. It’s a starter—very light and refreshing—and will get you hungry.”
ABOUT THAT LAMBRUSCO
Randolph, The New York Times, Wine Enthusiast, Wine Spectator and more all agree: The cloying Lambrusco varieties popular around the 1980s have all, largely, grown up. Today, many bottles are dry, crisp and deserving of a spot in the cellar.
“When it comes to the quality of a bottle of vodka, the biggest thing we look for is how many times it’s distilled,” Randolph says. “If you like a stronger, more robust vodka, the less the spirit is distilled the better.” For cocktails, though, Randolph recommends a higher distillation.