It’s been almost three years since I started doing a cocktail each and every Friday and I’ve been pretty determined to keep on task. I’ve had nights when it was midnight before a post was completed and/or got myself up at the crack of dawn to do the same but today? Busted. Blame it on my car. Apparently the time I spent not driving it after breaking my leg 4 years ago contributed to a new batteries shelf life and it died yesterday as I was trying to go to an appointment. Several hours later after a couple of jumps and a wait to get it replaced I was on my way to my appointed rounds; just two hours delayed. So while I could have made the cocktail I had planned for today with apples and hard cider I decided to hold off; taking photos when you’re tired and grumpy does not always produce the best results! So I’m bringing back this oldie but goodie. By far my favorite cocktail this time of year. And the story is still the same…just now starting to feel the advent of fall while holding on to dear life with summer. This is a good one folks; if you missed it years ago, hope you enjoy it today!
I’ve been wanting to post a fall-centric cocktail with apple cider and bourbon since we officially entered the fall season but I’ve been hampered by the fact that until recently Colorado has been hanging on to summer temperatures. Finally I can feel a change. No need for air conditioning or ceiling fans and not cold enough for the heat to come on but when thick, plush socks are perfect and the Broncos are playing again? Now that’s my idea of fall!
I thought it would be fun to make my own apple cider but when my neighbors brought me a gallon of apple cider last weekend after stopping at YaYa Farm & Orchard in Longmont, Colorado, I had what I needed without that effort. Making your own cider is actually pretty easy (thought getting some delivered is much easier!). If you want to find an orchard near you for apples or cider, I love the Orange Pippin online directory.
Apple cider is really just raw, unfiltered apple juice that has not gone through any filtration to remove the course particles of pulp or sediment like the juice has. In a commercial cider mill, apples are washed, cut and ground into a mash the consistency of applesauce. The mash is then usually wrapped in cloth and put through wooden racks of a press where the layers are squeezed and the juice is pressed out and put into refrigerated tanks before being bottled. Typically it is not pasteurized like apple juice either so it has a much shorter shelf life…and for me a much more robust flavor.
Though I profess to using bourbon more for baking than drinking; it was the perfect addition to this cocktail. I knew that I wanted to use bourbon and apple cider; it was spying the ginger ale from Cost Plus in my pantry that seemed the perfect last component. Seven-Up would have been too sweet; club soda maybe too bland but the ginger ale is just right; next time might even try some ginger beer. It added a nice spicy touch that was both perfect and something I had on hand…always a big consideration for me!
I loved this cocktail; it’s ease of preparation, it’s unique flavor components and most of all…it’s taste that is perfect for fall!
Bourbon and Apple Cider Cocktail
- 2 parts Apple Cider, refrigerated
- 2 parts Ginger Ale, refrigerated - I recommend a good Ginger Ale...one that really has an evident taste of ginger. I used Boylan Ginger Ale for this cocktail.
- 1 part Bourbon
- Combine the cider and bourbon and refrigerate for at least one hour.
- Before serving, add ginger ale to bourbon and cider and serve over crushed ice. (That's one of my favorite ices from Sonic Drive-In)
- Garnish with an apple slice.
I love the cute star shape in the center as much as the next guy but for practicality sake, well, you have to get to the center of the apple. I don't advise wasting most of the apple for that effect. Simply use a small star cookie cutter for the other slices. 3.2.2807
