I hadn’t realized that many of my favorite cocktail flavors could combine to form a pie until I saw this recipe from David Delaney Jr. of Worcester, Massachusetts. The drink includes maple syrup as a sweetener, apples in the form of applejack, cherries in a liqueur, and baking spice flavors found both in the cinnamon-y Angostura bitters and allspice-y Benedictine liqueur.
Applejack is distilled from apples, as you might expect. There isn’t too much of it around these days, but the Laird’s brand of applejack is the most common one and has a great American history, dating back to 1780. It is an inexpensive blend of apple brandy and neutral spirits. Laird’s and other companies also make pure apple brandy with no neutral spirits added. It tastes just as great as you think it will.
Delaney Jr. says he created the drink for a cocktail competition for Angostura bitters. He entered the drink in the competition two years in a row, with tweaks. He says, “It was a twist on a cocktail that I entered into last year’s Angostura competition that didn’t make the finals. Last year I wanted to create a cocktail using Angostura bitters as the main ingredient and I think I let the idea take over, leaving me with an unbalanced cocktail. The flavors however worked beautifully, so this year I chose to take a different route but still using the same flavors.”
This also explains his cocktail name, “On Second Thought.”
On Second Thought
By David Delaney Jr. of Still & Stir
1.5 fl. oz. Laird’s Applejack
.5 fl. oz. Benedictine Liqueur
.5 fl. oz. Cherry Heering Liqueur
.5 fl. oz. Grade “A” Maple Syrup
.75 fl. oz. Fresh Lemon Juice
5 dashes Angostura Aromatic Bitters
Shake all ingredients with ice and strain into a cocktail glass. Garnish with a dehydrated, cinnamon-dusted lemon wheel.