Photograph by David Abrahams Food Styling by Maggie Ruggiero Props by Theo Vamvounakis

Buy Her Candy Cocktail

Cocktails & Beverages from Issue 7 – Summer 2015 – Spectrum

A luscious blend of peach liqueur, apple brandy, and rum, this brunch tipple by Jane Danger of New York’s Mother of Pearl goes down easy any time of day.

makes 1 cocktail (pictured left)

  • ¾ oz lemon juice
  • ¾ oz peach liqueur (we like Orchard Peach)
  • ¼ oz Demerara syrup*
  • ½ oz golden rum (we like Appleton VX)
  • 1 oz Lairds Apple Brandy
  • 2 dashes Bittermans Tiki bitters
  • wheels of lemon for garnish

  • 1

    Shake all ingredients with ice. Strain into a coupe glass and garnish.

    Demerara syrup: Bring equal parts water and Demerara sugar to a simmer, stirring to dissolve sugar. Cool and chill.