“This is one of the rare cocktails that cycles back every year due to its popularity and deliciousness,” says Danny Dispo, who's been the bar manager at Hydraulic Hearth for more than five years.

The autumnal Fall Far is one of Danny’s original cocktails and is on the menu September through November. He says it follows a classic tiki formula of layering spirits and complementing them with juice, sugar and bitters.

This beloved mainstay is refreshing and deep, “perfect for a fall afternoon or evening with the windows open and football in the living room," Danny says.

Fall Far at Hydraulic Hearth

Ingredients

1 oz. bourbon (the better the bourbon, the better the cocktail)

1 oz. Laird's Applejack brandy

.5 oz. vanilla syrup

.25 oz. cinnamon syrup

.5 oz. fresh lime juice

.5 oz fresh grapefruit juice

.25 oz. allspice liqueur (St. Elizabeth or Hamilton)

2 dashes Angostura bitters 

1 dash saline (8:1 ratio of water to salt)

Dehydrated apple slice and freshly grated nutmeg for garnish

Instructions

Combine all ingredients in a cocktail shaker. Shake, then strain into a rocks glass over ice. Garnish with a dehydrated apple slice and freshly grated nutmeg. 

*To make cinnamon syrup, combine 15 grams of cinnamon sticks (broken up), 4 grams of cracked Szechuan peppercorns and 1 liter of simple syrup in a pot. Warm over medium heat for 10 minutes, then remove from heat. Let steep for one hour, then strain. 

*To make vanilla syrup: combine 1 liter of simple syrup with 2.5 grams of whole Madagascar vanilla beans, cut and chopped to expose middle of the bean. Warm over medium heat for 10 minutes, then remove from heat and strain through a coffee filter.