ThisÂ is quite possibly the most APPLE cocktail I’ve ever made. But it’s October so who cares! Let’s enjoy it!
I was bouncing ideas around with the Serious Eats people and decided on creating a multi-layered apple cocktail. One where you’re getting hit with apple flavor from all directions: apple cider concentrate, hard apple cider, apple brandy. Heck, I even threwÂ on an apple chip garnish. You might be thinking to yourself…how one note this seems. But no! It’s super flavorful in unexpected ways, and if you don’t have the time you can even skip on the garnish.
Apple cider brings me back to my childhood in New England. Or rather, it brings me back to unrealistic longings of days gone by. It is true, you can’t seem to throw a rock without hitting an apple orchard there. Especially if you hail from Rhode Island, where you can’t throw a rock without hitting Massachusetts or Connecticut either (it’s a really small state). My grandparents lived near an orchard. My aunt and uncle HAVE an apple orchard. Cider was just synonymous with Fall. Now I have to deal with 90Â°F and over temps through October in Los Angeles. The only saving grace of it all is not having to deal with deicing my car come January anymore (please don’t throw rocks at me).Â
Being an adult means I’ll always have conflicting feelings about my childhood. All those sweet memories of riding around on the back of a wagon in a corn field, and there’s the actual reality of having to go to school and being told what to do and all the unpleasantness of being a kid that I tend to forget about. One thing that I don’t have any conflicting feelings about is making this cocktail. So let’s do that!
For the Spiced Cider Concentrate:
4 cups fresh apple cider
2 cinnamon sticks
4 allspice berries, whole
1 teaspoon cloves, whole
2 teaspoons black peppercorns, whole
In a medium saucepan, combine cider, cinnamon, allspice, cloves and black pepper. Bring to a boil then reduce heat to a simmer. Keep at a simmer, uncovered, until reduced by 3/4, and consistency is viscous like maple syrup, about 2 hours. Strain and let cool to room temperature. Store in an airtight container in the refrigerator for up to a month.
*Note: you can also buy apple cider concentrate if you don’t have the time or if apple cider (*gasp*) is not available in your neck of the woods. Find some here!
For the Cocktail:
2 ounces Laird’s Bonded Apple Brandy
1 ounce apple cider concentrate syrup
1/2 ounce freshly squeezed lemon juice from about half a lemon
4 ounces hard cider such as Samuel Smithâ€™s Organic Cider
Apple slice or apple chip for garnish (optional)
Combine apple brandy, spiced cider concentrate, and lemon juice in a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into an ice-filled highball glass. Top with hard cider. Garnish with apple slice or apple chip if desired.
A small amount of lemon juice not only brightens up the drink, but the acid helps meld the flavors and prevents a sensation of just apple after apple after apple. The result is refreshing, boozy, and a tad dry.
That certainly is a lot of apple. Sounds tasty. By the way, do you know if there is there much difference between the Bonded Apple Brandy and regular Applejack?
Biggest difference is the proof. Laird’s Bonded is 100 proof and Applejack is 40. Taste-wise though it’s been so long since I’ve had the regular I couldn’t give you an accurate description.
Not my mama’s appletini! GREG
I made this on Halloween and it turned out great! The fresh lemon juice really makes all the flavors brighter. I could only find Applejack brandy and I had Angry Orchard on hand so I did use those substitutions. I have leftover concentrate and I’m excited to continue making them all month long!