The Irish Apple Tart


  • ice

  • 2 ounces irish whiskey

  • 1 ounces applejack

  • .5 ounces benedictine

  • 2 dashes angostura bitters

  • 1 teaspoon lemon juice

  • 1 teaspoon cinnamon syrup (recipe below)

  • 1 horizontal apple slice, for garnish

  • Dry hard cider (we like Cellar Block)


  1. Fill a large glass with ice and stir vigorously for 15 seconds.  Dump the ice, add new ice, and add all of the ingredients, except the apple slice.

  2. Stir for 15 seconds, pour into a tumbler with a large ice cube.

  3. Top with cider, garnish with an apple slice.

Cinnamon Syrup:

1/2 cup white sugar

1/2 cup water

2 cinnamon sticks

Combine the sugar and water in a small pan over medium heat. Add the cinnamon sticks and bring the mixture to a simmer. Cook for a few minutes, until the sugar is fully dissolved. Turn off the heat, and let the syrup steep for 30 minutes as it cools. Drain into a container, pop on a lid, and keep the syrup in the fridge for up to a month.

| Adapted from The Kitchy Kitchen