Apple cocktails probably weren’t exactly what the doctor had in mind, but they’re delicious all the same. I chatted about a few with Mitch Baker this morning on KCMO Talk Radio 710’s Live from Jasper’s Kitchen—here are the details:
Non-alcoholic favorite: Fresh apple cider from Stephenson’s Orchard in Independence, Mo., and Louisburg Cider Mill in Louisburg, Kan.; available at the orchards or in area supermarkets.
Spike it: Warm a mug of that great local cider or add spices to make mulled cider, and then add a shot of dark rum or bourbon.
Upgrade it: Buy a bottle of Berentzen apple schnapps (about $19, 20% alcohol by volume) and put an apple spin on the Manhattan. Just combine 2 ounces of bourbon and 1 ounce Berentzen with ice, stir until chilled, strain into a cocktail glass and garnish with an apple slice. Or, fill a cocktail shaker partway with ice and add 2 ounces Irish whiskey, 1 ounce Berentzen and 2 ounces cranberry juice; shake, and then strain into a cocktail glass; garnish with a lime wedge (thanks to the folks at Michael Collins for that one). Berentzen is also a lovely thing to serve with nothing but ice.
Get fancy: Make a Jack Rose the Dale DeGroff way. Fill a shaker partway with ice, and then add 1-1/2 ounces applejack (apple brandy), 3/4 ounce simple syrup, 3/4 ounce fresh-squeezed lemon juice and 1/4 ounce grenadine; shake, and then strain into a small cocktail glass; garnish with an apple slice and a Maraschino cherry.
If you’re just not into cocktails: Try a hard cider, like Samuel Smith’s Organic Dry Cider.