A bittersweet, autumnal riff on a Whiskey Sour that would make a great aperitif ahead of a fall/winter dinner 🍎 The apple cider and baking spice notes in the mulled wine liqueur work very well with the oak and cinnamon notes in the Tennessee whiskey while the Cynar adds a tinge of bittersweetness that also dries out the drink while the lemon and touch of apple cider vinegar add a bit of zing to lighten the drink 1.5 oz Tennessee Whiskey (George Dickel is my choice, but Jack Daniels can sub in a pinch) .5 oz Cynar (Italian bittersweet amaro) .25 oz Geijer Glogg Liqueur (mulled wine liqueur with lots of cinnamon, clove, other baking spices) .75 oz Fresh Lemon Juice .5 oz Apple Cider (juice that is 2 parts Fuji, 2 parts Granny Smith, 1 part Honeycrisp, 1 part Braeburn; can also use spiced apple cider from store, but might then use 1/2 the Glogg liqueur) 1 tsp Apple Cider Vinegar 2 dashes aromatic bitters of choice (Abbott’s, Angostura, etc) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with fresh grated cinnamon