Explore by Tags

Entries tagged with 'apple brandy'

Pom Pomme

Serious Eats Autumn Giles Post a comment

Pomegranates (the pom) and apples (the pomme) are the stars of this sparkling drink. More

Raines Law Room's Pioneer Spirit

Serious Eats Jaclyn Einis 2 comments

Raines Law Room's Meaghan Dorman uses rye, applejack, and orgeat in this warming, subtly nutty spin on the Old Fashioned. More

Gramercy Tavern's Old Orleans

Serious Eats Maryse Chevriere Post a comment

Tart and aromatic cider blends with sweet orange curaƧao, and spicy bitters to create a warming autumn cocktail. More

Apple Crisp Cocktail from Union Square Cafe

Serious Eats Maggie Hoffman 2 comments

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. More

Sweet New Year Cocktail

Serious Eats Rachel Tepper Post a comment

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. More

Pomme en Croute Cocktail

Serious Eats Rachel Tepper Post a comment

Coupling applejack with Campari, lemon, and orange juice, this tart drink is best enjoyed with a hearty coating of sugar on the rim. More

The Un-Pink Lady Cocktail

Serious Eats Rachel Tepper Post a comment

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. More

The King's Waes Hail

Serious Eats Maggie Hoffman Post a comment

This cocktail is tart, lemony, refreshing and strong. The lemon accentuates the fresh-apple flavor of the apple brandy. More

Sepia's Autumn Sweater

Serious Eats Roger Kamholz Post a comment

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. More

Great Pumpkin

Serious Eats The Serious Eats Team 1 comment

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. More

Harvest Moon

Serious Eats The Serious Eats Team Post a comment

"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. More

Nouveau Sangaree

Serious Eats The Serious Eats Team Post a comment

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. More

Applejack Rabbit

Serious Eats The Serious Eats Team Post a comment

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. More

Honeymoon Cocktail

Serious Eats The Serious Eats Team Post a comment

The Honeymoon Cocktail is essentially an apple brandy sour, boozy and sultry but balanced with fresh acidity. More

Everyman Afterall

Serious Eats Maggie Hoffman Post a comment

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. More

Time for a Drink: the Apple Blow Fizz

Serious Eats Paul Clarke 4 comments

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. More

Time for a Drink: Apple Toddy

Serious Eats Paul Clarke 1 comment

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. More

Apple Brandy Old-Fashioned

Serious Eats Marleigh Riggins Miller 9 comments

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. More

Time for a Drink: The Supreme

Serious Eats Paul Clarke Post a comment

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. More

Time for a Drink: Fallen Leaves

Serious Eats Paul Clarke 4 comments

This is a perfect autumn cocktail. With the color of its namesake foliage, the Fallen Leaves has a rich, delicate flavor derived from that most seasonal of spirits, aged apple brandy. It's fine to use Calvados in one of these, but I like to reach for the 8-year-old Eau de Vie de Pomme, from Oregon's Clear Creek Distillery. At a time when the autumn chill is becoming a little more apparent each night, a Fallen Leaves can be a great evening companion. More

More Posts