THE CRISP APPLE (+ MY VISIT TO THE BIG APPLE)
The Crisp Apple, an autumn cocktail with ginger liqueur, apple cider, and warming spices.
Cheers to the weekend!
I’m celebrating my birthday and plan to kick it off with this autumn cocktail I created for the October issue of Forest & Bluff (though I resigned as editor in chief a few months ago, I have happily stayed on as a contributor to the House & Garden department).
Jasper Johns, The Bath, 1988, encaustic on canvas. This work is currently on exhibit at the Whitney Museum of American Art.
Weekend in New York City
Truthfully, I’ve been celebrating for a week, starting with last weekend’s trip to New York City. I had a fantastic three days visiting my daughter: walking everywhere (should’ve packed sneakers), eating everything (the hummus at 12 Chairs rivals Alon Shaya’s), people watching (style inspiration for miles), museum going (The Whitney’s Jasper Johns Retrospective, Mind/Mirror is an extraordinary exploration of his work), and vintage shopping (my favorite find came from the Chelsea Flea Market—a fabulous decoupaged cuff bracelet unlike anything I’ve ever seen).
Claudette, one of my favorite spots in Greenwich Village.
I also had several amazing cocktails, the best being Claudette’s PEARS, FRANCE: a rum based drink with, pear liqueur, pomegranate, and chai. Which brings me back to the purpose of this post: my Crisp Apple cocktail recipe! I’ve paired warming autumnal spices and ginger liqueur with crisp apple cider in this cool-weather cocktail. Mix it up for your next fireside gathering or while passing out candy to trick-or-treaters. So much better than a Snickers…
THE CRISP APPLE
Warming autumnal spices and ginger liqueur pair with crisp apple cider and vodka in this cool-weather cocktail—perfect for fireside entertaining, indoors or out.
serves 1
INGREDIENTS
2 tablespoons turbinado sugar
1 wedge lemon
1 ½ ounces vodka
½ ounce ginger liqueur
½ ounce Autumn Spiced Simple Syrup (recipe below)
½ ounce freshly squeezed lemon juice
2 ounces best quality apple cider
1 dash walnut bitters
1 crisp red apple, sliced into thin wedges for garnish
1 cinnamon stick for garnish
INSTRUCTIONS
Rim glass: Place turbinado sugar in a saucer, adding enough to rim glass. Hold lemon wedge right-side up in one hand and a rocks glass upside-down in the other hand, running the lemon flesh along the rim. Keep glass upside-down (to prevent juice from dripping down sides of glass), dip glass in sugar, and twist to coat. Gently tap off excess. Place glass right-side up until rim is dry.
Add vodka, ginger liqueur, simple syrup, lemon juice, cider, and bitters to a shaker with ice. Shake until well chilled, then strain over fresh ice into the sugar-rimmed rocks glass.
Garnish with cinnamon stick and a few apple slices.
AUTUMN SPICED SIMPLE SYRUP
makes approximately 1 ½ cups
INGREDIENTS
1 cup turbinado sugar
1 cup water
3 cinnamon sticks
2 cloves
2 whole allspice berries
1 strip lemon zest
INSTRUCTIONS
Bring all ingredients to a boil in a small saucepan over medium heat. Reduce to a simmer, stirring occasionally, until sugar has dissolved. Remove from heat, cover, and allow to cool completely.
Strain into a jar with a tight-fitting lid and store in refrigerator for up to two weeks.