We’re closing out #AppleWeek on the site with a collection of our favorite apple cocktail recipes. Hope we’ve inspired you to go out apple picking this Fall and bring home a bushel or two for your Fall cocktails. Enjoy!
An apple a day may keep the doctor away, but keep those apple cocktails coming.
We’re squeezing in apples every which way now that Fall is almost here. Apple shaped ice in an apple ice bucket? I wouldn’t bat an eyelash at that. A couple of big ol’ cinnamon sticks make perfectly fine cocktail stirrers when we’re talking apples. But you’ll need a giant one to stir that punch bowl of spiked apple cider. And you’re spiking it with Apple Jack, correct? And what will you top your apple cocktail off with… bitters and shrubs (made from apples of course).
Switchel is a delicious non-alcoholic drink that was enjoyed as far back as the 17th century and was what we talked about on the site yesterday. You can read more about that here! But if you just want to get to the cocktails, well then let’s do that!
The base of this cocktail starts with our Autumn Apple Cider Switchel recipe and then gets a kick from Añejo Tequila and floral lime juice. I see it as that clashing of seasons in September where you want it to be Autumn but the thermometer reminds you it’s still summer. I could have gone my usual full Fall route here and made this with a gold rum (as my Apple Cider Warm Up I make every October contains. There’s no real recipe for that–mainly apple cider and rum thrown together in a stock pot on the stove while adults imbibe and dangerously carve pumpkins. Do so at your own risk.). However, the aged tequila brings out those spice notes but still keeps the drink light and refreshing while the limes gives another sour and sweet layer to the drink.
3 ounces Autumn Apple Cider Switchel
1-1/2 ounces Añejo Tequila, 1800 Tequila used here
1/2 ounce freshly squeezed lime juice
apple slices for garnish
In a mixing glass, combine the Autumn Apple Cider Switchel, Añejo Tequila and lime juice over ice. Stir 20 seconds to chill and strain into a double rocks glass with fresh ice. Garnish with apple slices.
About a year ago I saw an article about a new (very old) elixir riding on the coattails of the cocktail world’s shrub renaissance. This drink’s name: Switchel. I think switchel sounds a bit more fun than shrub. Shrub sounds like the friend you have who won’t go out on a Thursday night because they have to turn in a term paper the following Monday and need the time to study. Switchel sounds more like that friend calling you at 4am asking if you want to get doughnuts.
Anyway, Switchel quietly died down and I completely forgot about the saved article. I continued on with shrubs despite the name. (see here here and here) Recently though I remembered I had saved this article and revisited it again. More likely out of my desperation for it to be Fall already, I was looking for recipe ideas using apples. Instead it uses apple cider vinegar, a starting point I’d use to adapt to my own Autumnal tipple.
Switchel recipes are all basically the same plus or minus an ingredient or two. It also batches really well. So you can mix up at gallon of it Sunday night and drink it all week.
Guys! Maybe I should back up here a second and remind you that switchel is NON ALCOHOLIC. Just like a shrub it contains no alcohol, but you can use it as a base for your cocktail creations. I even have a recipe for you I’ll link to. The flavor of this switchel on its own is sharp and tangy and almost like drinking a cocktail, or at least that’s what you tell yourself if you’re -cough- well into your second trimester and desperately miss cocktails. So, pregnant ladies out there, you’re welcome.
For my variation on a switchel, I added in some of my favorite Fall flavors: cinnamon, green cardamom, cloves and steeped that in a base of apple cider vinegar, ginger and maple syrup. The spices are subtle when compared to the strong, zingy ginger, but I like that those flavors are not too overpowering. The apple cider vinegar provides a sharp sour contrast that you can adjust by adding or subtracting the water from the mix. Personally I like that sour flavor and I find the drink quite refreshing. If you’ve found shrubs to be a bit too strong for you, you definitely might want to scale back on the vinegar and up the water a bit; taste and see.
Autumn Apple Cider Switchel
1 5″-piece fresh ginger (about 6 ounces)
½ cup apple cider vinegar
3 tablespoons pure maple syrup
4 cups water
2 4-6″ pieces of cinnamon
6 green cardamon pods, lightly crushed
4 cloves, whole
Pass ginger through a juicer (you should have about ⅓ cup). Strain the juice through a fine sieve to remove any larger pieces. Combine ginger juice, vinegar, maple syrup, and water in a large container and stir until maple syrup is dissolved. Add in cinnamon sticks. And then put the cloves and cardamom pods into a tea filter bag (Bags are not necessary but help in collecting all the bits later on. I prefer the bags with the drawstring for easy collection later on.) and add to the mix. Refrigerate overnight or at least 12 hours.
When ready to drink, remove the cinnamon sticks and the bagged spices. Switchel can be drunk as is, over ice with a splash of lemon juice or in a cocktail.
And speaking of cocktails, we’ll have an end of Summer cocktail using the Autumn Apple Cider Switchel here tomorrow! Enjoy!
I seriously received no less than 6 emails from PR companies pitching me “Labor-less cocktail ideas” over the past two weeks. Eye rolling aside, I get it. No one wants to spend time outside at their Labor Day BBQ making single drink requests for every person that stops by. It’s time for PITCHERS OF COCKTAILS! And I have a few ideas for you guys. Check them out below.
This post is brought to you by Everclear. Recipes and ideas are my own.
Figs were never eaten around my house growing up. Unless you count that ubiquitous yellow box of cookies that I feel every 80’s parent was forcing on their kid because it might be seen as healthy. Fig Newtons were so weird. They had those crunchy bits and they weren’t that sweet, and yet they were called cookies. I probably couldn’t recognize a fig until I reached my twenties when I started working for a company that imported gourmet food. And then came the chocolate covered figs at holiday time. OH man–SO many people calling asking for those. The figs were not just covered in chocolate, they were enrobed. Which somehow just that word made them the most sexiest thing on the shelf. Enrobed in chocolate… I’d like to be enrobed in chocolate.
So, one word of marketing and suddenly figs were a delicacy, not an unidentifiable fruit. Now they’re a common farmer’s market item. They’ve lost a little of their sultry shine but I still find them a touch exotic. And this past week I received a whole basket of them in our CSA box and decided they were ripe for a cocktail.
Today I’m mixing up this cocktail with Everclear as part of their Make It Your Own campaign. We’ve been using Everclear on the site for years to make everything from infusions to liqueurs to tinctures. And now we’re using it to make cocktails too! Let’s be clear, Everclear on its own is 190 proof, but when you mix it with non-proof ingredients like syrup and water, then the final proof will significantly reduce. Here we’re only looking at a total of 27 to 32 proof depending on how much tonic water you desire–the less tonic the higher the proof.
Why mix with Everclear? Because I wanted to taste the ingredients and not so much another liquor flavor in the cocktail this time. It also makes for a stronger cocktail that doesn’t get watered down from the tonic. And what a complex tasting cocktail this is!
Letting the muddled figs steep in the Everclear for a bit makes the honeyed juice more prominent. Then to complement the figgy flavor, I created a vanilla syrup that gets some extra warming spice from black pepper, green cardamom, star anise and cloves. The vanilla really comes through but is much more complex in flavor from this spice blend. To offset some of the sweetness, a good dose of tonic water incorporates some bitterness into the cocktail while its effervescent bubbles distribute the flavors and bring out some aroma to your nose. The resulting cocktail is complex and yet clean tasting, refreshing and packs a punch. Ready to try one out?
Fig and Tonic Cocktail (27-32 proof)
1 ounce Everclear
2 figs, roughly chopped
3/4 ounce Spiced Vanilla Syrup (recipe below)
4-5 ounces tonic water
In the bottom of a shaker, muddle Everclear and figs. Let steep for 5 minutes. Add syrup and ice and shake for 20 seconds. Strain into a collins glass filled with fresh ice. Top with tonic water. Garnish with fig slice.
Spiced Vanilla Syrup
2 vanilla beans cut into 2″ pieces
1 tablespoon black peppercorns
3 green cardamom pods, lightly crushed
1 star anise
4 whole cloves
1 cup of sugar
1 cup of water
Scrape seeds from the vanilla pieces and add to a small sauce pan. Then add in the vanilla pieces, peppercorns, cardamom pods, star anise, cloves, sugar and water. Stir to combine and turn heat to high. Bring to just a boil and lower heat to a simmer for 10 minutes. After 10 minutes, remove from heat and let cool. Once cool, strain syrup into an airtight container. Syrup will keep up to one month in the refrigerator.
Need something a little cooler to sip from this summer? I got ya covered. So be cool. Don’t be all, like, uncool.
Summer’s made for pitcher cocktails, long icy cocktails, and when it’s really hot… beer in a glass (or just straight from the fridge). Brighten up your home bar while we’re still enjoying those long days.
This post is brought to you by Jackson Morgan Southern Cream. Recipes and ideas are my own.
By the time August rolls around I can see Fall off in the horizon and all I can think about is WHY CAN’T SUMMER BE DONE WITH?! The sad reality is, it’s still going to be hot in Southern California for like, two more months. And it was relentless this year. I find it funny that in an area where seasons aren’t too distinct, I just can’t help but go on and on about the weather. Gosh, I’m getting boring.
But you know what’s not boring? Today’s cocktail!
Back in April while I was at the WSWA show in Vegas, and happily sipping on some great–and, let’s be honest, not so great–liquors, I happened across the Jackson Morgan Southern Cream booth. They had some really fun flavors and after I tried out their Whipped Orange Cream…mmmm; I was in a happy place. The flavor was just heads and tails better over the usual batch of flavored cream liqueurs–they didn’t taste artificial.
So, I nabbed a bottle of the Salted Caramel and concocted a recipe today that is halfway in Fall but still lingering in Summer.
Salted caramel! Cinnamon! Fall! I’m more than happy to put these flavors in all my cocktails come September, but to keep it just a bit summer-y (I mean, it’s still only August), I’ve infused some whiskey with roasted peanuts. Combined, the resulting flavors are rich and warm with a fun pop of savory from the peanuts. It’s not too sweet with just enough creaminess in the mouthfeel. And since we’re serving it over ice, you can enjoy sipping on this cocktail even while the sun’s still out.
If the thought of infusions is giving you second thoughts, hold tight! There was the old way, where you combined your ingredients into a jar and agitated it every day, for like a week. Or a month. But some smartypants discovered the quick infusion using a whipping canister. Now, yes, this means having to acquire another piece of equipment for your home bar. However, it will save you a lot of time if making infusions and tinctures is your thing. Also, it’s a whipped cream canister. So, you get to have instant whipped cream any time you want!! Yay! I have my preferred brand which I noted in the recipe below, but seriously, any quality grade canister will do. Just remember you’ll need N2O cartridges for this, not CO2!
Some notes on infusions:
- When I do infusions I tend to make them in smaller batches unless it is for an event, then I’ll usually go with an entire 750 ml bottle or two. Here I’m using 200 ml because I find the flavor dissipates over time and I don’t want to waste an entire bottle of whiskey if it’s not going to get used up immediately.
- Another reason you want to keep this batch smaller is due to the oils the peanuts impart to the whiskey. It just gets a bit gunky if you let it sit for too long. You can remedy this to a point by fine straining a few times, but this is not necessary if you’re doing a small batch and using the whiskey up.
- With quick infusion in a whip cream charger, always use N2O chargers, never use CO2 as you’ll get a metallic taste in your infusion–yuck!
- Also, do not use soda siphons to do this as they are manufactured to be used with water only.
For the cocktail:
2 ounces Jackson Morgan Salted Caramel Liqueur
1 ounce roasted peanut infused whiskey (recipe follows)
1/4 ounce cinnamon tincture (or large pinch of ground cinnamon, recipe for tincture follows)
ground cinnamon for garnish
- In a shaker 2/3 filled with ice, add Jackson Morgan Salted Caramel Liqueur, roasted peanut infused whiskey and cinnamon tincture or ground cinnamon. Shake hard for 20 seconds to chill. Strain over fresh ice into a double rocks glass. Garnish with grated cinnamon.
For the quick infused roasted peanut whiskey:
200 ml whiskey of your choice
1 cup roasted peanuts
- Into a whipping canister (I use the ISI brand canister), add whiskey and roasted peanuts. Screw on the top and charge with one charger of N2O. Discard charger and let the mixture sit for one minute. Release pressure, open the top and strain whiskey into a clean vessel for storage. Discard peanuts or let them dry and snack on the whiskey flavored peanuts later. Use whiskey immediately or keep sealed in a cool, dark place for up to two weeks.
For the quick infused cinnamon tincture:
1 cup vodka
6 4″ cinnamon stick, crushed slightly
- Into a whipping canister, add vodka and cinnamon. Screw on the top and charge with one charger of N2O. Discard charger and let the mixture sit for one minute. Release pressure, open the top and strain tincture into a clean vessel for storage. Tincture will keep up to one year in a cool, dark place.
Hey guys! We’ve been enjoying a summer break around these parts (read: preparing for termite tenting and urging my husband to dispose of years of saved New Yorker magazines). But now we’re back with you today with a cocktail AND some awesome news!
First up, the awesome news.
Stir and Strain is a finalist AGAIN this year for Saveur’s Best Blog awards in the Drinks Coverage category. We are now up against some beer and wine folks and not just cocktails. Third time’s a charm? Or always a bridesmaid never a bride? We’ll see in September. For now, if you want to vote for Stir and Strain to win, you can do that today (and actually, they are allowing you to do that every day until August 31st. But I won’t pressure you guys either way.).
And now here’s a cocktail.
I’ve been digging Montenegro Amaro for a few months now, but mainly just as a digestif. It’s not new–it’s been around since 1885, but it was new to my line up this year and I couldn’t be happier. Looking for a new way to enjoy this but still keeping it at a low ABV, I thought about that kooky combination of cold brew coffee and tonic water I heard about last year. I don’t keep up with coffee trends, but I do enjoy putting coffee into my cocktails.
So I decided to pair Montenegro, with its super flavorful and wonderfully bittersweet taste, with a robust coffee and slightly bitter tonic. I finished the cocktail with a touch of grapefruit oil in the garnish–don’t skip that folks, it makes the drink with a light floral aroma. It’s hard to nail down exactly all the flavors you get with Montenegro, but there’s citrus and dried cherry and gentian root and just a lot of herbal notes. It provides enough sweetness along with the tonic water so there is no need to add any further sweetener.
You could have this as your digestif, or maybe a Sunday early afternoon drink. Up to your preference. I’ve been enjoying them in the late afternoon when I need a pick-me-up, but also, you know, want a little cocktail too.
5 ounces tonic water (Fever-Tree Indian Tonic used here)
1 ounce Montenegro Amaro*
3-1/2 ounces cold brew or chilled espresso (we have a Nespresso machine at home and for this I used one Lungo capsule of their Fortissio)
grapefruit zest for garnish
- In a collins glass, fill with ice cubes and pour in tonic water. Add in the Montenegro and coffee. Express the grapefruit oil over the drink and add the peel to the cocktail. Stir gently to combine.
If you’re not familiar with DPD, they’re a one hour radio program usually broadcast on your local public radio station and their job is to help you win your next dinner party with news tidbits, interviews, etiquette questions, and, most importantly, cocktail recipes. They’ve been doing this for awhile, so you can spend some time browsing their recipes for something to make for your next dinner party (and get a little history lesson too!). This post includes a few of my favorite shots I’ve taken for them over the past couple of years.