The autumn ash is a whiskey drink made with Scotch. So we swapped it for one of the many great Texas single malts.
Autumn ash uses whiskey, apple brandy, elderflower liqueur, and orange bitters. That is an intriguing combination of flavors. The recipe did not call for a peated scotch, but I thought it would help offset the apple flavor.
If you want a peated single malt from Texas, you will reach for Revenant Oak from Andalusia Whiskey Co. Their Revenant Oak is 100% malted barley bottled at 100 proof. The barley is malted with Irish peat. There is a saying go big or go home, so I used their Heavy Peated Revenant. This is a distillery only release.
While I am generally not a peated whiskey person, it works well in the autumn ash. The apple brandy overpowers the medicinal flavor of peat, letting the smoke shine. It also keeps it from being too sweet.
Explore other single malts to find what fits your palate.
- 2.25 oz single malt
- 1 oz apple brandy
- .25 oz elderflower liqueur
- 2 dashes orange bitters
- Lemon peel
How to make the autumn ash
Combine all ingredients into a mixing glass with ice. Stir and strain into a chilled glass. Garnish with the lemon peel.