The Fallen Apple

The Fallen Apple

It’s now Officially autumn – not just weather-wise, but calendar-wise.  Hurray!  I love fall, except that it means the looming presence of winter around the corner.  Booooooooo!  Winter can suck it.  But let’s not dwell on the unfortunate future.  For now, we’ll drink warm, spicy apple-cider-based goodness, and watch the leaves come down.  Mmmmm, denial is delicious……


Disclosure:  Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click on it and make a purchase. 

For the Fallen Apple, I used a locally distilled Alpine Liqueur, by Townsend’s Distillery in Portland, OR.  You can find it here – it’s awesome, and I highly recommend using it!  But you can also use whiskey, and it will still be delicious.  Just not as delicious.  I also used St Elizabeth Allspice Dram, apple cider, and a rim of real maple syrup, allspice, and cinnamon.  The allspice is what makes The Fallen Apple really special.  

Start with the rim.  Place a dollop of maple syrup on a small plate or saucer.  Next, in a separate spot on the same plate, mix 1/4 teaspoon allspice with 1/2 teaspoon cinnamon.  Dredge the rim of an Irish coffee mug through the syrup, and then through the spices.  Some of the syrup may drip down the glass.  That just adds to the charm of an autumn drink, in my opinion!


Next, add 1 oz each of the alpine liqueur (or whiskey) and allspice dram to the glass.  Fill it up with apple cider.  I tried this with both hot and cold cider, and I must say that the hot cider was much better, but the cold cider had a nice crispness as well.  So, it’s up to you which you’d like to use.  Give it a little stir, and enjoy!

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