1.50 oz. Monterey Rye
    1.50 oz. Fresh pressed (cloudy) apple juice
    1.50 oz. fresh lemon sour
    2 Dashes Peychaud Bitters


  1. Shake all ingredients with ice and strain into a chilled cocktail glass.
  2. Garnish with a apple slice & cherry stack on the rim top with fresh ground cinnamon.

Monterey Rye Cocktail Recipes