Today is February 21. It is seventeen degrees warmer in New York City than it is in Los Angeles. The Pacific Northwest is experiencing record chill. Temperatures across the Midwest are uncharacteristically temperate. Across America, we seem to be having a moment of seasonal dyslexia. Which makes this the perfect time for an autumnal cocktail.

One of our favorite bars is a place in Williamsburg called Hotel Delmano. It opened ten years ago but feels, in the best way, more like it’s 110. We brought the staff some of our new items—a delicious boiled apple cider syrup and rosehip vinegar we found on a trip to Denmark—and asked them to go to town. They played around with flavor profiles for a bit and eventually hit on a combo of apple brandy and roasted walnut bitters. It has a sweet, woodsy taste and all the depth of Robert Frost writing about foliage. They call it Between the Apple Trees. Take a gander:

Quite a looker, eh? We’ll tell you this much: it tastes as good as you’d hope. Better, even. It’s also quite easy to put together. And you can do so yourself, because we’ve got the recipe right here:

BETWEEN THE APPLE TREES

Ingredients:
1.5 oz Neversink Apple Brandy
.5 oz boiled apple cider syrup
.5 oz lime juice
.25 oz rosehip vinegar
Dash Fee Brothers Walnut Bitters
Pinch of fresh thyme leaves
Garnish: apple fan

Simply combine all the ingredients in a shaker (sans apple fan, of course) and give it a vigorous rattling. Then, strain it into a glass. Add the apple fan, admire what a nice aesthetic touch it is, and start drinking.

We found that this cocktail pairs well with cheese, because obviously. In particular, Roomano brings an umami quality that highlights the fruitiness of the drink, and  St. Stephen combines to taste like apple ice cream.

Wherever you are, whatever flavor of bizarro weather you’re experiencing, this drink’s gonna do you right.