Bourbon Apple Pie Fizz
Fall always creeps in reeeeeeal slow in Southern California. Therefore, I feel it is my sworn and solemn duty to start mixing cozy autumn cocktails and force it to manifest through the sheer strength of my will. It’s no trouble, really. Just doing what I can.
In my “professional” opinion, fall is bourbon season (JK every season is bourbon season but just roll with me on this, mmmkay?), and because it is also very much apple season, I feel it’s important to put these things together. Sounds like a good excuse to infuse some booze. Also sounds like a good excuse to break out my favorite Sparkling Ice flavor: Crisp Apple (I don’t like to play favorites, but let’s be real here, I play favorites all the time). I’m gonna make us all a bourbon-y, apple-y, fizzy fall cocktail and I’m going to wear a scarf and mittens while I drink it. Even though it’s 90 degrees outside. I AM DEDICATED TO MY CRAFT.
First things first: let’s infuse that bourbon.
You’ll need:
4 large apples, sliced and cored
4 cinnamon sticks
1 nutmeg seed halved
750ml bourbon
Throw apples, cinnamon, and nutmeg into a 32 ounce mason jar, and fill with bourbon, making sure that all contents are fully covered by booze. Seal tight, and store in a cool, dark place for a week. Shake contents once a day. When the week is up, strain contents into a separate airtight container. Preferably a cute one.
Now we are ready to make some dranks.
Wait no. First we have to make us some Honey Simple Syrup. But don’t worry. It's simple.
In a saucepan, combine ½ cup honey, ½ cup water and simmer over medium heat until honey dissolves. Let cool and transfer to an airtight container.
NOW we are ready to make some dranks.
B O U R B O N A P P L E P I E F I Z Z
For one cocktail, you’ll need:
1.5 oz. Apple Pie-infused bourbon
.5 oz. Amaretto liqueur
.5 oz. Honey Simple syrup
.5 oz. fresh lemon juice
1 fresh egg white
apple peel spiral, star anise, and cinnamon for garnish
Turbinado sugar for rimming the glass
Like I said, this makes one cocktail but I'm not going to lie to you. These awesome glasses were big so I made mine a double.
Start by running a lemon wedge around the edge of your glass and roll it in the sugar to rim. Set the glass far enough aside that you don't elbow it while you're shaking your cocktail. Trust me on this.
In a shaker over ice, add bourbon, amaretto, simple syrup, and lemon juice. Shake until well-chilled, then strain contents into a glass (not your prepared one), dump the ice from the shaker, then add the cocktail contents plus the egg white back to your shaker. Shake V I G O R O U S L Y for about thirty seconds to get that egg FOAMY. Pour (don't strain) contents into your prepared glass. Top with Sparkling Ice, then garnish with apple rind spiral, star anise, and a dusting of cinnamon.
The critical last step here is, of course, filling a large tub with water and apples and turning your poultry loose to bob. Because it's fall. And this is pretty entertaining after a few Fizzes.