Mott and Mulberry

A rich and rolling autumn mainstay.


  • Served in rocks
  • 21% ABV


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Rye 3.0cl 1.0oz
Amaro Abano 3.0cl 1.0oz
Apple cider 2.25cl 0.75oz
Lemon juice 1.5cl 0.5oz
Demerara syrup 0.75cl 0.25oz
Use ounces
Use centiliters


  1. Add all ingredients to a shaker.
  2. Fill shaker with ice.
  3. Shake until well chilled (around fifteen seconds.)
  4. Fill rocks glass with ice.
  5. Strain cocktail into glass and serve immediately.


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.

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