Mott & Mulberry

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Cocktail History

The Mott & Mulberry is a modern cocktail that was created by Leo Robitschek at NoMad Bar in New York City, New York. Designed to be a cold version of mulled cider, the recipe combines American whiskey, Italian amaro, apple cider, and citrus. It was also named for two intersecting streets located in Little Italy.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Rye: This is a type of whiskey made with at least 51% rye grain, malted barley, corn, and water. I used Sazerac Rye 18-Year-Old Kentucky Straight Rye Whiskey.

Amaro Abano: This is a digestif made in Italy with bitter orange peels, herbs, spices, and alcohol.

Apple Cider: This is a beverage made with freshly pressed apple juice and baking spices. I used The Glass Orchard Apple Cider.

Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.

Demerara Syrup: This is a sweetener made with demerara sugar and water. I made mine using this stovetop recipe.

Apple: This is a red fruit with a mealy texture. I used a Honeycrisp apple.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Apple Corer: This is used to core and slice apples. I used the OXO Good Grips Apple Corer, Slicer, & Divider.

Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Dark brown color

• Aroma: Apple and whiskey spices

• Taste: Bright apple flavor laced with spicy rye, herbal amaro, and lemon

• Finish: Spiced apple

Kendall’s Take: “Of the apple-forward recipes I’ve tried, this is probably near the bottom of my list of favorites, just because the amaro was too prominent to my palate. I’ve learned that I do usually like apple and rye together, but the amaro in this one has a bitterness I didn’t quite care for. I much prefer the Apple Crush or Stone Fence over the Mott & Mulberry.”

Recipe

This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.