October Buck, Rye

How to make the October Buck 1 oz. Clement Creole Shrubb 1 oz. Laird's Bonded Apple Brandy 1/2 oz. fresh lemon juice 3/4 oz. cinnamon syrup Club soda Ginger ale Lemon wedge for garnish Combine all ingredients except club soda and ginger ale. Strain over ice into a tall glass, top with club soda and a splash of ginger ale. Garnish with lemon wedge. Fall cocktail season is in full swing, and if you're like me your mind is laserlike focused on all things apple cider, cider donuts and pumpkin, pumpkin, pumpkin. Most bars in the Baltimore area have debuted their fall cocktail lines to reflect dedication to the nice, warm flavors of autumn, and Rye in Fells Point has done just that as well. Read more about the drink here Alexis Jenkins/Baltimore Sun
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