Here are 20 recipes for cocktails, punches, and toddies that bring apple flavor to the forefront, just in time for autumn sipping.
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Pomegranates (the pom) and apples (the pomme) are the stars of this sparkling drink.
Notes of apples and nuts find their way into this belly-warming, home-spun take on an Old Fashioned from Raines Law Room in NYC. Here's how to mix it up at home.
Raines Law Room's Meaghan Dorman uses rye, applejack, and orgeat in this warming, subtly nutty spin on the Old Fashioned.
Tart and aromatic cider blends with sweet orange curaçao, and spicy bitters to create a warming autumn cocktail.
This autumnal highball from Union Square Cafe in NYC brings together Laird's bonded apple brandy with bourbon that's been infused with spicy green cardamom pods.
Stepping outside my apartment one morning this week, I noticed the air smelled crisp and autumnal. Summer doesn't officially end until September 22, but plenty of things that herald the fall season are already upon us: the first day of school; the Jewish New Year, Rosh Hashanah; and of course, apple-picking season.
In the Jewish faith, Rosh Hashanah marks the new year, and is often celebrated with apples and honey to symbolize the sweet year that is to come.
Coupling applejack with Campari, lemon, and orange juice, this tart drink is best enjoyed with a hearty coating of sugar on the rim.
This version of the Pink Lady, a classic cocktail dating to the early 20th century, is definitely on the paler side of the color spectrum.
This cocktail is tart, lemony, refreshing and strong. The lemon accentuates the fresh-apple flavor of the apple brandy.
This refined rum cocktail from Chicago's Sepia hides a festive tiki core. A burnt-sugar backbone from the aged Guatemalan rum is deepened with the sweet, nutty, baking-spice notes of falernum, a syrup typically made from almond, ginger, clove and lime that's a staple of many a Caribbean bar. Calvados, the French apple brandy, lends a telltale flavor of the season.
This creamy, pumpkiny cocktail from Jim Meehan of PDT captures rich fall flavors. Be sure to shake for a long time for a good foam, and don't skip the freshly grated nutmeg.
The new PDT Cocktail Book, officially released November 1, is bound to become the tome tipplers reach for at happy hour—it's chock full of recipes for classic drinks dating back before Prohibition as well as the innovative cocktails created over the years at Jim Meehan's iconic East Village bar. Here are five great apple brandy cocktail recipes for fall, plus a chance to win the book!
"When we get to this season," says PDT's Jim Meehan, we switch from white spirits like tequila or white rum to brown ones like rye, and move toward stirred cocktails instead of refreshing, hydrating shaken ones." This fall drink uses Lillet Blanc as a counterweight, picking up the orange flavors and connecting the base spirits to the liqueur and bitters.
This spicy wine cocktail from Jim Meehan of PDT calls for Beaujolais Nouveau, but you can substitute any light-bodied red wine. Balance an apple slice on the edge of the glass as a garnish.
At PDT, Jim Meehan uses local Deep Mountain Grade B maple syrup in this classic cocktail, but any Grade B syrup will work. It adds a deep, complex flavor to this bright, tart, and delicious drink.
The Honeymoon Cocktail is essentially an apple brandy sour, boozy and sultry but balanced with fresh acidity.
This potent and tart peach sour from Marshall Altier of Jbird Cocktails brings together earthy rum and apple brandy with fragrant creme de peche and aromatic cardamom.
Common elements of springtime drinks include the bright snap of citrus and the cooling draught of bubbles. The Apple Blow Fizz has both of these features, but rather than a base of gin or light rum—which would take the drink in a summery, shorts-and-sandals direction—it's built on apple brandy.