- .25 oz lemon juice (strained of pulp)
- .25 oz vanilla jasmine syrup* (recipe below)
- 1 oz apple cider (I got mine from the local farmers market)
- .5 oz cardamom amaro (Brand: Cardamaro)
- 1.5 oz mezcal (Brand: Banhez Espadin & Barril)
- 1 red apple slices for garnish**
- Ice for shaking + Ice for the glass
**Vanilla Jasmine Syrup Ingredients
- 200 grams (1 cup) granulated sugar
- 200 grams (1 cup) water
- 1 madagascar vanilla bean OR ½ tsp vanilla extract
- grams (½ cup) dried jasmine flowers
How To Make An Apple Fan Garnish:
- Take your favorite Apple and slice right next to the core but not through it, making a half sphere.
- Place it cut side down and slice into ⅛-inch half-moons.
- Stack 6 of those on their side and push a cocktail pick through them near one end.
- Slide the apples to the center of the pick and gently fan them out.
- Place the pick across the top of the glass and allow the fan to show off on top.
I think most of us can agree - apple cider is delicious and one of the best parts about the fall, however, a whole glass of it can be a bit sweet. In this case, making use of it in a cocktail is most definitely the move. The go-to pairing for anything apple related is bourbon, and while that is delicious - I wanted a drink that wasn’t so close to apple pie. I chose mezcal instead as the base for it’s bright, fruity punch and just a touch of smoke. I also love any excuse to use Cardamaro - that complex yet subtle addition of spicy, citrusy, herbal and minty really brings it all together. As for the syrup - I’ve been making vanilla syrup forever but just recently discovered the level of greatness the jasmine brings it to.
Combine all cocktail ingredients in a shaker.
Fill half way up with ice & Shake for about 10 seconds, until the outside of the shaker is almost too cold to hold.
Strain (gated) into rocks glass over fresh ice (1 big square cube is preferred).
Garnish with Apple Fan (see "TIPS" section for a how-to!).
**Vanilla Jasmine Syrup Instructions
In a small saucepan combine the sugar and water. Score the bean lengthwise (but don’t cut it completely in half) and use the tip of your paring knife to open up the bean and scrape out some of that black pulp. Put the pulp in the pot along with the whole bean.
Set the pot over medium and stir until the sugar has dissolved. As soon as the syrup begins to boil, turn the heat down to low and allow to simmer for about 5 minutes. When the vanilla is fragrant, remove the pot from the heat and pour the syrup into a container (I like a glass jar.) Do NOT strain out the vanilla bean at this point, leave it in the jar.
Add the jasmine flowers to the hot syrup and stir gently. Loosely place a lid or a kitchen towel on top and allow to cool on the counter (About 2-3 hours or up to overnight).
Once it is at room temperature, pour the syrup through a fine mesh strainer. You want to remove the jasmine flowers and the whole bean but the little black specks of vanilla will remain - that’s okay! It’s like vanilla bean ice cream - the black specks are how you know it’s good!
Store in an airtight container in the fridge - it should last up to about 4 weeks like this.
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