The Fall Cocktail was concocted by Sarah Elizabeth Clark, beer and spirits director and bar manager for The Dearborn. Enjoy Clark’s masterful creation in the elegant barrelvaulted Rialto Room under its two sparkling chandeliers.
—1.5 oz. Letherbee Gin
—.75 oz. Rhine Hall Apple Brandy
—.5 oz. lemon juice
—.5 oz. jasmine peach tea syrup
—1.5 oz. sparkling wine
—an apple chip
Shake the first four ingredients in a tin with ice, then strain into a coupe glass. Top with sparkling wine and garnish with an apple chip brushed with tea syrup.
Courtesy of The Dearborn // 312.384.1242