Apple Rye Cocktail

According to the calendar it’s fall, but here in the Mid-Atlantic we are still experiencing summer weather. We’re ready for fall, and we got a taste of it before we left Northern Michigan a few weeks ago – the weather was crisp, leaves on the maple trees were starting to turn, and there were some delicious apples available in the farm markets. While we were in Michigan we created a delicious autumn-inspired cocktail using local ingredients. Now that we are back home in Washington, DC we wanted to replicate the drink, but we failed to bring home the honeycrisp apple syrup that we had picked up at a farm market. Fortunately, we were able to capture the taste by making our own apple cider simple syrup by simmering fresh apple cider with brown sugar and a dash of mulling spice (we had a jar of Williams-Sonoma mulling spice in the cabinet and it was just what we needed). By simmering the syrup to reduce its volume, you are left with an intense apple flavor. The brown sugar adds just enough sweetness, and a small amount of mulling spice gives it a touch of apple pie flavor.

After a bit of experimentation, we settled on using rye as the base spirit for this cocktail. We tried a version with applejack, and a version with an equal ratio of rye and applejack, but we were most satisfied with the recipe that was primarily rye – our local go-to rye is Catoctin Creek Roundstone Rye 80 proof (made in Virginia but widely available). We also used a bit of Laird’s Applejack (80 proof blended applejack) and some Grand Marnier Cordon Rouge that give the cocktail some additional depth. The sweetness of the apple cider syrup is balanced with some fresh tart lemon juice, and as the final touch we threw in some Dashfire Spiced Apple Bitters. All of this came together to create autumn in a cocktail glass. 

In the midst of all of our experimenting with the ingredients, the Cocktail Artist did a quick watercolor sketch to illustrate some of the things we were working with. So, with our perfected recipe and original artwork to accompany it, we’re finally able to get this on the blog. The drink has the essence of an apple pie, so we’re calling it our “Apple Rye Cocktail”, and we think it’s the perfect autumn sipper.

Cheers!


Apple Rye Cocktail

2 ounces Rye Whiskey (Catoctin Creek Roundstone Rye)
¾ ounce Applejack (Laird’s Applejack)
½ ounce Grand Marnier
¾ ounce fresh lemon juice
1 ounce apple cider simple syrup (see recipe below)
dash of spiced apple bitters (Dashfire Bitters)

Pour all ingredients into a cocktail shaker with ice cubes. Shake well and strain into a chilled cocktail coupe. Garnish with an apple slice and/or a star anise.

Apple Cider Simple Syrup

1 ½ cups fresh apple cider
½ cup dark brown sugar
1 tablespoon mulling spice (whole cloves, dried orange rind, cinnamon stick)

Place all ingredients in a small saucepan and bring to a low boil. Simmer for 15 – 20 minutes – then remove from heat. Cool to room temperature and strain syrup into a bottle or jar (to remove the mulling spice). Cover and refrigerate. Syrup will keep for 2 weeks in the refrigerator.

Apple Rye - original watercolor by The Cocktail Artist

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