With his book Artisanal Cocktails, local startender Scott Beattie established himself as a leading figure of West Coast-style, farmers-market-driven cocktail creation. And as the drink specialist at Healdsburg's Cyrus, Scott championed the building of a high-end cocktail menu to match a high-end food establishment. Today's multi-step recipe is, clearly, not for the unambitious.

From Scott:

Apples first show up at the Healdsburg farmers' markets in late July but apple season lasts for many months thereafter. My most favorite cocktail to make with these fall fruits is the "Autumn Apple." The base spirit for this cocktail is Germain-Robin's Apple Brandy made in Ukiah, CA, but feel free to substitute a good quality Calvados from France instead...The apple foam and dehydrated apple chips are optional but I would encourage you to give them a shot.

The Autumn Apple
1-1/2 ounces Germain-Robin apple brandy
1/4 ounce freshly squeezed lemon juice
1/2 ounce Nana Mae's Gravenstein apple juice
1/2 ounce Sonoma Sparkler sparkling apple cider
1/4 ounce Ginger Simple Syrup (see recipe below)
2 Dehydrated Apple Chips, for garnish (see recipe below)
Apple foam, for garnish (see recipe below)
Cinnamon, for garnish (optional)
Sugar, for garnish (optional)
Marigold petals, for garnish