You want fall, I bring you fall.
This week's beverage is certainly something you can drink today (I am) or bring to Mom's house for Thanksgiving dinner (again, I am). Although for my mom, I'll have to find a substitute for the recipe's bourbon, which is OK. Vodka is cheaper.
But not you! You're better than that!
You'll use that sweet, sweet nectar of the gods we call bourbon because it adds something vodka doesn't: a little extra depth of flavor. Besides, what's better than apple pie and whiskey?
In the cocktail, I used Elijah Craig, a bourbon whiskey that works great in an Old-Fashioned or straight. I've also used Jameson, which fits just as well, possibly better depending on your taste.
Another ingredient you need is something I call liquid apple pie. Contrary to the name, it's not actually pureed apple pie, but you'll be cooking something for the drink, and the extra effort is worth it.
Apple Pie Bourbon Cocktail
Makes 1
Liquid Apple Pie:
2 cups apple cider
2 cinnamon sticks
2 teaspoons sugar
Fresh ginger, a 1.5-inch piece sliced thin
In a saucepan over medium heat, add ingredients and bring to a light boil. Lower to simmer and allow mixture to reduce by about half (should take around 30 minutes).
Cocktail:
2 ounces bourbon whiskey
1.5 ounces Liquid Apple Pie
2 dashes bitters
Tonic water
Fill a rocks glass with ice. Add bourbon, Liquid Apple Pie and bitters, then stir briskly. Top with a splash of tonic and garnish with an apple slice.
Follow @cfasick on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in Nov 5-11, 2015.