Inspired by traditional orchard drinks and old-world European liqueurs, this apple harvest cocktail is simple to make but full of character. Served in a small stemmed glass, it’s the kind of drink you might pour after a walk through fallen leaves, or as a slow sip while dinner cooks in the background .The base is apple brandy or Calvados, a spirit that’s rich with fruit and oak, paired with a splash of dry cider and a touch of spiced syrup. It’s strong enough to stand alone, but smooth enough to sip slowly.
Ingredients
- 40ml Calvados or apple brandy
- 20ml dry cider (still or lightly sparkling)
- 10ml spiced syrup (see below)
- Optional: dash of Angostura or orange bitters
For the Spiced Syrup:
- 100ml water
- 100g brown sugar
- 1 cinnamon stick
- 2 cloves
- 1 small piece of star anise
- Strip of orange peel
Method
- To make the syrup, simmer all syrup ingredients together for 10 minutes. Cool and strain.
- In a mixing glass, combine the Calvados, spiced syrup and bitters (if using).
- Stir gently with ice until chilled.
- Add the cider and give it a final gentle stir.
- Strain into a small stemmed glass. Serve as is, or garnish with a dried apple slice or twist of orange peel.
Variants
- Swap the dry cider for a small pour of mulled cider if you’re looking for something even more comforting.
- For a richer, more rounded flavour, try replacing half the Calvados with a dark or spiced rum. For a lighter version use a crisp, sparkling apple juice instead of cider.
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