In a large mixing glass with a spout, pour in apple cider. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. Then pour in near boiling water and whisk to combine. Add Everclear, cinnamon and salted caramel sauce and stir. Pour into cored apple halves or molds and let sit refrigerated for 6 hours or overnight.
To remove jellies from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot.
To serve from apple halves, slowly slice apple into desired thickness. Caramel Apple Jellies can be refrigerated for up to 3 days in an airtight container.
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!
At first glance, the ingredient list looks like the start of some Thanksgiving dessert: brown sugar, apple cider, lemon juice…but then we get some sweet vermouth thrown in there. Mmmm. Carpano Antica provides your boozy boost here and turns out it’s a strong enough player to carry all the elements.
Getting this not to turn into an overly sweet cocktail means a careful balance of ingredients. It’s amazing what a squeeze of lemon can do in addition to a nice glug of club soda. Even with 4 ounces, the drink still feels rich and bright. And don’t forget the lemon zest!
Also, if you haven’t heard, there’s also a giveaway going on right now! Head over here for some Sipp Sparkling Organic sodas – a nice addition to your cocktail bar.
Now let’s start on those holiday cocktails…
2 ounces Carpano Antica
1 ounce apple cider
1 bar spoon brown sugar (or 1 non-packed teaspoon)
1/2 ounce freshly squeezed lemon juice from half a lemon
4 ounces club soda, Fever-Tree used here
lemon peel for garnish
In a rocks glass, add one bar spoon of brown sugar. Pour lemon juice over the brown sugar and muddle until the sugar is dissolved. Add ice and then pour in Carpano Antica and apple cider. Stir gently to combine and then top with club soda. Garnish with a lemon peel.
**Someone online had asked me about batching this when I originally posted the recipe on Serious Eats and I actually think this would be a fine drink to serve pitcher style. Just mix everything except club soda together ahead of time (multiplied by your number of servings, omitting 1 teaspoon of brown sugar for every 4 servings). When ready to serve, either pour club soda into the pitcher, or top off each cocktail; entirely up to you how you want to serve.