The Fallen Apple

The Fallen Apple


  • 1.5 oz STALK&BARREL Handcrafted Canadian Whisky
  • 0.5 oz Luxardo Maraschino
  • 0.25 oz Amaro Nonino
  • 1 oz Apple juice
  • 0.5 oz Fresh lemon juice
  • 0.5 oz Brown Sugar Allspice syrup

Brown Sugar Allspice Syrup

  • 240g brown sugar
  • 240g filtered water
  • 20 allspice berries

Caramel Foam

  • 1/3 cup white sugar
  • 1 tbsp caramel syrup
  • 2 egg whites
  • 2 NO2 chargers


  1. Prepare the Brown Sugar Allspice Syrup by adding all the ingredients into a saucepan and bring to a boil. Let the mixture cool, strain the syrup and discard the solids. 
  2. Prepare the Caramel Foam by adding the sugar, caramel syrup, and egg whites into an iSi whipped cream dispenser. Add one charge into the canister and shake well for 10 seconds. Let it sit for 10 seconds, and add the second charge to the canister again, shaking it for 10 additional seconds. 
  3.  In the cocktail shaker, add all ingredients.
  4. Fill with ice and shake hard for 8 seconds.
  5. Double strain cocktail, using a Hawthorne and fine strainer, into old fashioned glass.
  6. Garnish with caramel foam and dehydrated apple.


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