This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider.
'apple brandy' on Serious Eats
Pomegranates (the pom) and apples (the pomme) are the stars of this sparkling drink.
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.
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.
"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.
The apple toddy enjoyed immense popularity during the early 1800s, and continued in regular circulation until Prohibition, when it— along with so many other forms of the liquid arts—was mostly forgotten.
An Old-Fashioned Whiskey Cocktail is a simple mixture of whiskey, sugar, bitters and a citrus peel. It is a sublimely simple and delicious preparation for a wide range of spirits besides just whiskey—rum, tequila, brandy—and a fine apple brandy is no exception. Showcasing the earthy flavor of fermented apples with just a bit of sugar and bitters is a perfect preparation to enjoy classic holiday flavors in a new way.
The Supreme is a cocktail that shows off the spirit's abilities: crisp with citrus and with the ethereal nuttiness of orgeat, a French almond syrup usually laced with orange flower water. The Supreme promotes the rich and fruity flavor of apple brandy to a well-deserved starring role.