Instructions

1. In a cocktail shaker, combine whisky, Aperol, lemon juice, Apple Crisp Syrup and egg white. Dry shake for 5 seconds, then add ice and shake for 5 to 7 seconds. Fine strain into an old-fashioned glass, garnish with Pie Crust Lattice and serve.
2. *To make Apple Crisp Syrup, in a saucepan, combine 1½ cups (375 ml) non-alcoholic apple cider or apple juice, 1 diced apple, 1 cinnamon stick, 6 to 8 whole cloves and 2 coins peeled fresh ginger. Over medium heat, bring to a simmer and allow spices to infuse into liquid for 15 to 20 minutes, until apples are easily pierced with a fork or skewer. Add ¾ cup (180 ml) brown sugar and stir until dissolved. Remove from heat, strain out solids and allow to cool. Can be stored in an airtight container in refrigerator for up to 1 week.
3. **To make Pie Crust Lattice, cut pie pastry into strips and weave into a half-moon-shaped lattice a little smaller than your serving glass. Set on a parchment-lined baking sheet and bake at 350 F (175 C) until golden brown, 12 to 15 minutes. Allow to cool before using.