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If the falling leaves have you looking for a seasonally appropriate cocktail, try the Nickel Bag O’ Funk at Williams & Graham. Dreamed up by bartender Chad Michael George, the beverage drinks slightly sweet, temperate, and almost juice-like. The acidic ingredients—lemon juice, tart cherry liqueur, and a top off of cider—are softened by the addition of apple brandy and simple syrup. Spice notes come courtesy of the Isastegi Cider and Calvados Boulard VSOP, an apple brandy from Normandy, and both enhance the overall profile. (Plus, we like that the cocktail’s color reminds us of the orange and red hued leaves curtaining the streets and piling up on sidewalks.)
Intrigued? Head down soon because Williams & Graham’s fall menu will last only a few more weeks. Should you miss it, the recipe is below.
That's only $1 per issue!
1 ounce apple brandy
0.5 ounce Leopold Bros. Tart Cherry Liqueur
0.5 ounce fresh lemon juice
0.5 ounce simple syrup
1 ounce apple cider
Pour the apple brandy, tart cherry liqueur, fresh lemon juice, and simple syrup into a cocktail shaker. Shake well and pour over ice. Top the drink off with the cider and garnish with an apple slice.
Note: You can make simple syrup at home by boiling raw sugar in water. See directions here.
3160 Tejon St., 303-997-8886
Follow digital assistant editor Jerilyn Forsythe on Twitter at @jlforsyt.