Inspired by the harvest season in late September, this cocktail by Shawn Chen, the beverage director at RedFarm and principal bartender at Decoy, embodies fall’s coziest flavors.
- 1 3/4 oz Tincup whiskey
- 1/2 oz Concord grape shrub*
- 1/4 oz Fernet Branca
- 1/4 oz Cherry Heering
- 1/4 oz Madeira
- 3 Concord grapes soaked in pomegranate molasses brandy and toasted almond
Add all ingredients to a mixing glass with ice.
Stir vigorously until the mixing glass becomes frosty.
Strain into a rocks glass over two-inch ice cube.