Cocktail Recipe: The Apple Claus

A charming seasonal cocktail, containing two of my favorite cold-weather flavors: bourbon and apples.

The Apple Claus

The Apple Claus

Adapted from a recipe by Laura Moore at The Epicurean Hotel Edge rooftop bar.

Ingredients

    Cocktail:
  • 1 1/2 oz. Four Roses Bourbon Small Batch
  • 3/4 oz. Apple Cinnamon Tea Syrup
  • 1/2 oz. Lemon Juice
  • Dash of Angostura Bitters
  • Orange Twist or Apple Slice (for garnish)
  • Apple Cinnamon Tea Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 whole apple (minus core) cut into pieces
  • 4 cinnamon sticks
  • 4 tea bags or 4 tbsp loose tea

Instructions

  1. To Make the Cocktail
  2. Shake all ingredients with ice, then strain into a chilled coupe. Top with sparkling wine (prosecco, Champagne or Apple Cider.) Garnish with an orange twist or apple slice.
  3. To Make Apple Cinnamon Tea Syrup
  4. In a saucepan, bring the water to a boil, then remove from heat. Add tea and steep for 5 minutes. When finished, remove the tea bags or strain out loose tea.
  5. Return tea to the stove and add sugar, cinnamon and apples. Bring to a low boil over medium-high heat, then simmer on low for approximately 5 minutes.
  6. Cool and strain, then pour into a sealed bottle. The syrup will easily keep in the fridge for at least 2 weeks.
http://professorcocktail.com/all-recipes/cocktail-recipe-the-apple-claus/