What to drink this weekend: Caramel Apple Cocktail
I am so backed up on posting here on W&W. I have a book review, some cider to talk about, and a few other things half written, but there are things happening (good things) that are keeping me from putting the time into the website I want to at the moment. I have been committed to keeping up the weekly East Coast Wine news, though.
So I thought I'd once again mine through the old cocktails I created for the now-defunct MNN, and re-discovered a perfect one for the chill that is now in the air for many of us - the caramel apple cocktail. This fall-flavor inspired drink has a bit of sweetness to it, and I'd now classify it the way I do an espresso martini - as a dessert drink. But, feel free to be a rule breaker and drink it whenever and however you want.
With just an once of bourbon and a half ounce of orange-flavored liquor, dare we also call this a session cocktail?
1 oz bourbon
1/2 oz orange-flavored liqueur
2 oz apple cider
1/2 oz cinnamon simple syrup
1/4 oz fresh lemon juice
Caramel sauce for rimming the glasses
Cinnamon sticks or caramel-coated apple wedges for garnish
How to make
Coat the rim of a martini or coupe glass with caramel sauce.
Add bourbon, orange-flavored liqueur, apple cider, cinnamon simple syrup, and lemon juice to a shaker, fill with ice. Shake and strain into cocktail glass. Then add ginger ale to top it off. Garnish.
Put a sweater on and drink it outside as you watch the leaves fall.