This recipe is cross-posted (with permission) from Drink Baltimore:

We already knew that new Michael Mina tavern Wit & Wisdom had a killer cocktail program, and this week we caught wind of another cool offering at the waterfront hotel restaurant. For their entry into the Four Seasons’ internal “100 Mile Cocktail Competition,” beverage manager Tiffany Dawn Soto and lead bartender Adrian Ross Boon have created Pickett’s Fence.

This is no mundane or lightly considered concoction. Inspiration for the recipe comes from the traditional drink known as Stone Fence, named after a battle in the American Revolution, in which Revolutionary soldiers overcame great odds to vanquish a British fort. The new drink's twist is an ode to “Pickett’s Charge,” a key American Civil War battle fought less than 55 miles north of Baltimore City.

1½ oz apple-infused Catoctin Creek Organic Roundstone Rye
1 oz cracked bay leaf-infused Sloop Betty Vodka
1 oz Breezy Willow Honey Syrup
1 oz Dogfish Head 90 Minute IPA
Granny Smith apple rind spring
cracked dry bay leaf

Combine in a shaker apple-infused Organic Catoctin Rye Whiskey, bay leaf-infused Sloop Betty Vodka, and Breezy Willow Honey Syrup, and shake. Strain into a Susquehanna Aristocrat 11 ounce old-fashioned glass over fresh blocks of cold draft ice. Top with Dogfish Head 90 Minute IPA. Garnish with peeled Granny Smith apple rind spring, and top with one cracked dry bay leaf.

Courtesy Tiffany Dawn Soto and Adrian Ross Boon of Wit & Wisdom and Drink Baltimore, and used with permission.
Photograph courtesy of Wit and Wisdom.