|Amaro Abano||3.0cl 1.0oz|
|Apple cider||2.25cl 0.75oz|
|Lemon juice||1.5cl 0.5oz|
|Demerara syrup||0.75cl 0.25oz|
This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet. Demerara syrup adds richness to the mix, though you can also make this drink with a simple syrup made with brown sugar.