The Quintet

When that first cold snap of fall hits, I need a cocktail with a bite and a bit of fire to warm the senses. Brawny, poetic and dignified, The Quintet is an autumnal orchestra of flavors. Rye whiskey establishes the tempo, a spicy blaze twists into harmony with sweet and aromatic Byrrh Grand quinquina, an aromatized wine-based aperitif infused with quinine from France. Hot honey cider syrup fuses fresh lime juice and rye into a polished crescendo of sweet citrus and fire. A wholesome wheel of Gala apple floats atop the drink, perfect to captivate the eyes and offer a toothsome crunch to finish off the round.

By / Photography By Chip Riegel | September 16, 2018

Ingredients

  • 2 ounces rye whiskey
  • ½ ounce Byrrh Grand quinquina
  • ½ ounce Hot Honey Cider Syrup*
  • ½ ounce lime
  • Thin sliced Gala apple wheel for garnish

Instructions

Combine rye, quinquina, hot cider syrup and fresh lime juice over ice in a bar tin and shake vigorously for 10 seconds. Strain into a chilled cocktail glass and garnish with an apple wheel. Makes 1 cocktail.

*Hot Honey Cider Syrup

In a small saucepan combine 1 cup honey, 2 cups apple cider, 1 small dried diced chili (with seeds), 5 cinnamon sticks and simmer over low heat for 20 minutes. Allow to cool to room temperature then fine strain, discarding the solids and pour into a clean Mason jar. Refrigerate for up to 2 weeks.

Ingredients

  • 2 ounces rye whiskey
  • ½ ounce Byrrh Grand quinquina
  • ½ ounce Hot Honey Cider Syrup*
  • ½ ounce lime
  • Thin sliced Gala apple wheel for garnish