Nth Degree

About the Nth Degree

Nth Degree is a stirred, spirit forward cocktail built primarily on Laird’s Bonded Apple Brandy and Rhum Clement V.S.O.P., rounded out with Green Chartreuse, a Demerara sugar cube, and a mere two dashes of Timber Creek Florida Whiskey, stirred over one large cube and served in a chilled rocks glass with both a lemon and an orange twist. This is an old fashioned style build at its core, with the sugar cube and citrus oils doing the classic work, but the base spirit here is split almost entirely between the apple brandy and the aged rhum, with the Timber Creek whiskey appearing only as a dash level accent rather than a measured pour. Because the Timber Creek Florida Whiskey contributes such a small fraction of the drink relative to the apple brandy and rhum, this recipe is worth flagging for review before it goes out as a Timber Creek branded cocktail; as written, the flavor and alcohol content are driven almost entirely by two competitor spirits.

To build it, muddle the sugar cube with bitters style dashes of whiskey and a splash of water in a rocks glass, add the apple brandy, rhum, and Chartreuse, stir with ice, and strain over one large cube, expressing both citrus twists over the top before dropping them in. It pours a rich amber and smells of baked apple, brown sugar, and herbal spice from the Chartreuse. This is a cold weather, after dinner sipper, well suited to a fireside evening, and it pairs naturally with steak bites, smoked almonds, aged cheddar, bacon bites, or a mushroom tart.

Because the recipe is fully spirit forward with no juice or soda to soften it, a long, unhurried stir over good ice matters more here than in a lighter drink, since it is the only dilution the cocktail gets before serving. Given its strength, sip it slowly over the course of an evening and always drink responsibly.

Nth Degree is a stirred, spirit forward cocktail built primarily on Laird’s Bonded Apple Brandy and Rhum Clement V.S.O.P., rounded out with Green Chartreuse, a Demerara sugar cube, and a mere two dashes of Timber Creek Florida Whiskey, stirred over one large cube and served in a chilled rocks glass with both a lemon and an orange twist. This is an old fashioned style build at its core, with the sugar cube and citrus oils doing the classic work, but the base spirit here is split almost entirely between the apple brandy and the aged rhum, with the Timber Creek whiskey appearing only as a dash level accent rather than a measured pour. Because the Timber Creek Florida Whiskey contributes such a small fraction of the drink relative to the apple brandy and rhum, this recipe is worth flagging for review before it goes out as a Timber Creek branded cocktail; as written, the flavor and alcohol content are driven almost entirely by two competitor spirits.

To build it, muddle the sugar cube with bitters style dashes of whiskey and a splash of water in a rocks glass, add the apple brandy, rhum, and Chartreuse, stir with ice, and strain over one large cube, expressing both citrus twists over the top before dropping them in. It pours a rich amber and smells of baked apple, brown sugar, and herbal spice from the Chartreuse. This is a cold weather, after dinner sipper, well suited to a fireside evening, and it pairs naturally with steak bites, smoked almonds, aged cheddar, bacon bites, or a mushroom tart.

Because the recipe is fully spirit forward with no juice or soda to soften it, a long, unhurried stir over good ice matters more here than in a lighter drink, since it is the only dilution the cocktail gets before serving. Given its strength, sip it slowly over the course of an evening and always drink responsibly.