After 16 great days exploring California, London greeted me after the long flight with its traditional cold and wet welcome. Although I miss the Californian sunshine, I arrived back in London just in time for Christmas preparations to start – and I LOVE Christmas. I haven’t eaten my first mince pie of the year yet, but last night I finally perfected the hot apple pie cocktail recipe that will see me through winter.
I’ve been experimenting with an apple pie cocktail recipe for about a year now. With hints of cinnamon and a warming kick of bourbon I think I’ve created something that tastes as good as it sounds. Bonus: it takes considerably less time and effort to make than a traditional apple pie.
Obviously I’ve used apple juice as a base, with a squeeze of lemon juice to cut through the sweetness. Cinnamon and cloves bring the Christmas spirit and bourbon adds the warmth you expect from a hot toddy. Angostura bitters add depth and the honey liquor will sort out that lingering sore throat.
Just as we all like our apple pie differently (plenty of pastry, hold the sultanas), this cocktail recipe is easy to adapt. You could swap the bourbon for a dark rum, omit the bitters or add a split vanilla pod – whatever takes your fancy. Don’t rush out and buy ingredients just for this drink (I’m looking at you cloves) but do spend a little more than usual on an apple juice that isn’t too sweet.
Apple pie cocktail recipe
- Apple juice
- Cinnamon stick
- Three cloves
- Angostura bitters
- Honey liquor
Heat the apple juice, cloves and cinnamon stick on a low light. Add a squeeze of lemon juice and leave to gently simmer for five minutes. At the last minute, add the bourbon, honey liquor and a dash of bitters and stir. Strain into a glass and enjoy.
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