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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The Manhattan Tart

The Manhattan Tart

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.  This enables me to continue providing quality articles at no charge to my readers.

I have a confession to make – and it’s probably something I shouldn’t tell you so soon after meeting.  I’m not a whiskey drinker.  I know – whiskey is certainly very popular, and most of you are probably big fans, so don’t worry….  I will definitely still post drinks made with whiskey.  But chances are I’m going to downplay the whiskey found in them, like in this version of a Manhattan – The Manhattan Tart. 

Typically, the bourbon or rye is the star of a Manhattan, and then sweet vermouth, bitters, and sometimes cherry juice play second fiddle.  But I got a huge bucket of tart cherries (also known as pie cherries) this week, and I loooooove tart cherry juice!  Whiskey makes me mean, moody, morose, and everything bad that starts with an M.  Tart cherry juice just makes me sleepy, and it tastes so good.  So this Manhattan is mostly cherry juice.  Drink it!  It’s good for you!

Tart cherries - the start of a delicious twist on a classic Manhattan - The Manhattan Tart

I spent a few hours pitting this giant bucket, but you can probably just buy a small amount, and pit a few to juice.  Or you could cheat and just buy some tart cherry juice (this is a great one).  But I want you to know that I did it the hard way!  If you’re not into the tartness, you can always just get some regular cherries and use those.  Either way, this beverage is a super yummy twist on a much beloved classic.  

Once you’ve pitted and juiced the cherries (or opened the bottle of cherry juice), measure out 3 ounces, and pour it into a shaker or pint glass with an ounce of whiskey and half an ounce of sweet vermouth.  Then shake or stir, as is your preference (I’m a stirrer, but if you like those little chunks of ice, go ahead and shake!), and strain into a cocktail glass.  Finally, garnish it with a cherry.  If you used bottled juice, you have no garnish, so you’ll have to admit you cheated to anyone who sees you drinking it.  For shame, cheater.  For shame.  

 

 

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