Falling for Apple Cocktails

• 1.5 oz. Calvados apple brandy
• 1 oz. apple cider
• 0.5 oz. rosemary-flavored simple syrup
• 0.5 oz. lemon juice
• 5-7 basil leaves

1. Combine all ingredients in a cocktail shaker with ice. Shake well so the basil leaves are “bruised” and release their flavor.
2. Strain into a martini glass. Garnish with a fresh, whole basil leaf.

• 2 oz. St. George pear brandy
• 0.75 oz. lemon juice
• 0.5 oz. honey/bee pollen syrup
• 0.25 oz Amaro Mantenegro
• 0.5 oz apple cider
• 1 egg white
• A sprinkle of bee pollen

1. Combine all ingredients into a cocktail shaker and shake dry.
2. Add ice and shake a second time.
3. Using a fine mesh strainer, pour into a chilled parfait glass. Garnish with a fan of thin apple slices and a sprinkle of bee pollen.

• 5 oz. Laird’s AppleJack liqueur
• 0.5 oz. lemon juice
• 0.25 oz. ginger shrub
• 0.25 oz. Domain de Canton liqueur
• 0.25 oz. honey
• A float of Crispin Hard Apple Cider (preferable “The Saint”), to taste
• Slice of lemon peel, for garnish

1. 1. 1. Combine all ingredients except the apple cider in a cocktail shaker with ice. Shake well.
      2. Pour into a coupe glass.

To Finish:

1. 1. 1. Measure 0.25 – 0.5 oz. apple cider (to taste). Hold a teaspoon with the rounded side down over the glass.
      2. Slowly pour the apple cider over the inverted teaspoon so it flows gently onto the surface of the drink. Garnish with a slice of lemon peel, if desired.

(Serves 10):

• 2 c. apple cider
• 1.5 c. Cutty Sark Blended Scotch Whiskey (or regular whiskey)
• 0.75 c. Fonseca Bin No. 27 Port
• 0.75 c. honey syrup
• 2 cinnamon sticks
• 7 cloves
• Caramel candies, for garnish

1. Place all ingredients in a saucepan and bring to a boil. Reduce heat to low and let mull for one hour.
2. Double strain the cinnamon sticks and cloves from the hot cider.
3. Pour into an Irish coffee mug. Garnish with a soft caramel candy.