The apple always gets short shrift this time of year. Pumpkin lattes, donuts, beer – pumpkin is the Marcia of fall. Let’s give Jan the Apple a little recognition for what she is – an amazingly sweet and tangy fruit that’s ready for the spotlight with my latest cocktail: The CaRumel Appletini.
For my first fall cocktail, I knew I wanted to do something with sweet caramelized apples without losing the fruit’s distinctive tart flavor. After testing, I can say without hesitation that this drink is worth using a few apples that would have otherwise filled a pie.
Caramelized apples (see below)
Sugar, cinnamon and nutmeg, mixed on a plate
Fresh apple slices and cinnamon sticks for garnish
Place 6-10 caramelized apple slices in a martini shaker, add 2 teaspoons of sugar, muddle into a paste and let sit for a minute or two (if you’re exceptionally patient).
Add 3 oz of aged rum with 4-5 dashes of orange bitters, and some ice, cover and shake. Wet the rim of a whiskey tumbler with a fresh apple slice, dip the rim into cinnamon, nutmeg and sugar mix. Garnish with apple slice and cinnamon stick. Strain and serve. Double straining with a fine mesh strainer helps keep the pulp out if you have one around.
Cinnamon-Nutmeg, Caramelized Apples
This is a simple process, but it takes some time – do it the night before and store the results in the fridge. Slice up a few apples, melt 1-2 tablespoons of butter in a heavy pan, add apples with a dash of cinnamon and nutmeg, partially cover, and cook on low heat for 1-2 hours. Nothing fancy. You’ll have to stir the apples every couple of minutes, but otherwise just let them sit until they’re nice and brown. As with all forms of caramelization, low and slow’s the way to go.
I’ll be back in a few weeks with a new recipe for you to try for the weekend! In the meantime, get out there and pick some apples – the fresher the better for this drink!
Chris’s Cocktail Corner is our cocktail series authored by our good friend and cocktail-enthusiast Chris. The series focuses on simple and seasonal drink recipes that you can pair with supper, or any meal really. We don’t judge here at Call It Supper.