Psychologically, I look forward to new, seasonal cocktails. In a city where summer seems to stretch on forever, it is the equivalent of taking the sweaters out of storage. This offering was created by my husband and is destined to be a yearly staple for me. It's smooth and well balanced, with the Catdaddy providing a warm sweetness that mingles effortlessly with the flavors of cinnamon and apple. I hope you enjoy it as much as I do!
Harvest Moon
2 oz. Calvados (we use Calvados Boulard VSOP Grand Solage)
1 1/2 oz. fresh pressed apple cider (a cloudy cider, instead of one like Martinelli's)
1/2 oz. Catdaddy Moonshine
1/4 oz. Cinnamon Apple syrup (see recipe below)
1/4 oz. fresh lemon juice
1 dash Angostura bitters
Place all the ingredients in a cocktail shaker; stir to combine. Pour into an ice-filled highball glass (or a glass that's the equivalent size). Garnish with an apple slice.
Cinnamon Apple Syrup
1 cup Demerara sugar (a rich, brown sugar)
1 cup apple cider
4 cinnamon sticks, broken in half
Bring to a boil in a small saucepan; stir to dissolve sugar. Turn the heat down to low and simmer, reducing the syrup by about half, approximately 30 minutes. Remove the pan from the heat; cool to room temperature and strain out cinnamon sticks. Store in a glass jar or bottle in the refrigerator for up to a month.
