Caramel Apple Jellies the cocktail you eat!

Caramel Apple Jellies with Everclear // stirandstrain.comThis post is brought to you by Everclear. Recipes and ideas are my own.

Ok everyone! Are you ready to start talking holiday entertaining? No? Wasn’t it just August?

Caramel Apple Jellies with Everclear // stirandstrain.comI’d say it feels that way except for this mountain of apples on my counter and the JUG of apple cider I decided was an economic buy this week. Why don’t they ever sell cider in small containers? However, I’m actually happy to have it around because it really is time to start thinking about holiday parties and batching drinks and well, making things with apple cider.

Caramel Apple Jellies with Everclear // stirandstrain.comAre you the person tasked every year with bringing the drinks to the party? I am. Regardless of whether I am going to a friend’s house or a relatives house, if I don’t show up with some sort of boozy concoction it’s as if I killed Rudolph and used him for the Thanksgiving Turkey. I mean, I get a lot of shade thrown at me and very raised eyebrows.

Caramel Apple Jellies with Everclear // stirandstrain.comThis year for the earlier Fall parties I have a new trick up my sleeve. Instead of the vast caldrons of spiked apple cider I usually inflict upon people, I’ve downsized the drink. Actually, I made the drink edible and it fits in the palm of your hand. Neat, huh?

Caramel Apple Jellies with Everclear // stirandstrain.comEdible cocktails have appeared a few times on this site and I stand by them as completely appropriate party “drinks”. To get in the festive Fall spirit we’re using up some of those apples you all probably have piled on your counter and, of course, that jug of apple cider. The booze portion is courtesy of Everclear. As part of their Make It Your Own campaign we’re elevating the edible cocktail into a fantastic fusion of apples, cinnamon, and rich caramel sauce. OH yeah. Caramel sauce.

Caramel Apple Jellies with Everclear // stirandstrain.comI made a small batch of my own caramel sauce but store bought is completely acceptable. I’ve linked to a favorite recipe of mine below if you feel up to making it from scratch (plus, if you do, it takes less than 20 minutes and tastes SO DANG GOOD).

The recipe for making these jellies easily doubles or triples depending on the size of your crowd. You can make it your own by customizing how you serve these. I hollowed out apple halves and sliced those after the jellies set (cute, right?), but you also have the option of using a mold and then popping them out to serve on their own.

Caramel Apple Jellies with Everclear // stirandstrain.comSo at your next pumpkin carving/Fall party/barn raising this season, show up with a tray of these Caramel Apple Jellies instead of the usual spiked cider and you will be cheered. Believe me, no one is going to miss it when they’re scarfing down these goodies.

Caramel Apple Jellies with Everclear // stirandstrain.com

Caramel Apple Jellies (approximately 35-38 proof)

4 ounces apple cider
1 packet of gelatine
2 ounces near boiling water
2 ounces Everclear
1/8 teaspoon cinnamon
1 ounce (or 2 tablespoons) salted caramel sauce (Dessert for Two has my go-to recipe)

  1. 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.
  2. 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.
  3. 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.

Apple Cocktails for Fall

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!

Sparkling Apple Sherry Cocktail // stirandstrain.com

Sparkling Apple Sherry Cocktail

Drunken Apple and Rosé Sangria // stirandstrain.com

Drunken Apple and Rosé Sangria

Apple Elixir Cocktail // stirandstrain.comApple Elixir Cocktail

Apple Jack Cider // stirandstrain.com

The Apple Stack Cocktail

Autumn Apple Cider Switchel // stirandstrain.com

Indian Summer Apple Cider Switchel

Tangy Cider Fizz

Tangy Cider Fizz Cocktail // stirandstrain.comOK, OK. I know I made a whole point of telling you how pears were the new black this Fall and let’s forget about apples. BUT, I forgot I had this special drink in my pocket. As I try to do around holiday time, this cocktail is on the low alcohol side so that 1. you can offer your guests some lighter options 2. you can drink more of it 3. well, you get to drink more of it!Tangy Cider Fizz Cocktail // stirandstrain.com

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.Tangy Cider Fizz Cocktail // stirandstrain.com

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.Tangy Cider Fizz Cocktail // stirandstrain.com

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.