This cocktail makes more spiced apple and clove syrup than the recipe requires. Leftovers will keep for up to two weeks.
For the spiced apple and clove syrup, heat the apple sauce, allspice and cloves in a saucepan over a medium heat, stirring well, for 4-5 minutes, or until the mixture has reduced to a syrup. Add apple juice, if necessary, to loosen the mixture.
Strain the syrup mixture through a fine sieve, then pour into a sterilised jar. Seal and set aside to cool. Once cool, store in the fridge and use when required.
For the cocktail, add the orange peel, bitters, spiced apple and clove syrup and whisky to a large tumbler. Add ice cubes and stir slowly. Garnish the glass with a twist of lemon peel.
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