Early Autumn

Ingredients:

    * 1.5 oz. Bombay Sapphire infused with dried pear and apples (click for recipe)

    * 1/2 oz. Lucid absinthe

    * 1 oz. local apple cider

    * 1/2 oz. pear brandy (Adam recommends: Massenez Williams Poire Brandy)

    * 1/2 oz. fresh lemon juice

    * 2 dashes Fee Brothers Aztec Chocolate bitters

    * Ginger beer

    * cinnamon stick for garnish

    * lemon peel for garnish

Method:

   1. Pour the ingredients into a cocktail shaker with ice cubes.

   2. Shake well.

   3. Strain into a highball glass filled with ice.

   4. Garnish with a lemon peel and cinnamon stick.