Fall: Apple Cider Whiskey Cocktail

Apple Cider Whiskey Cocktail with Caramel, Candied Pecans and BAKEDCinnamon Apples

Fall is Cider Season in New England, and this cocktail ties in all of autumn’s favorite flavors! This cocktail will definitely be on our menu for our next Apple and Cheese Flight Night, but is simple enough to make any night of the week!

THE RECIPE:

3 oz apple whiskey
6 oz local apple cider
ice, as needed
caramel sauce, as needed
candied pecans, as needed
dried cinnamon apple slices, for garnish
cinnamon stick, for garnish (if desired)

FOR THE CANDIED PECANS:

1 cup chopped pecans
2 Tbsp unsalted butter
1/2 cup brown sugar
1 Tbsp cinnamon
1/4 tsp salt
2 Tbsp water

FOR THE BAKED CINNAMON APPLE SLICES:

2 small gala apples
2 cups of water
juice of 1 lemon
cinnamon, as needed

TO MAKE:

FOR THE CANDIED PECANS:

In a large sauté pan over medium-low heat, melt the 2 Tbsp of butter.
Once the butter is heated, add in the chopped pecans, brown sugar, cinnamon and salt.
Combine and stir with a rubber spatula, then add in the water.
Cook over medium heat for 10 minutes, stirring frequently until a syrup forms.
Turn the heat down to low, and cook for another 3-5 minutes until the syrup has started to reduce.
Remove the candied pecans from the heat, and spread evenly onto a baking sheet lined with a silicone mat.
Allow the pecans to cool, intermittently stirring and breaking apart with the rubber spatula.
Once the candied pecans are fully cooled, pulse them in a food processor until the pieces are very small- be careful not to over pulse them, you do not want a breadcrumb consistency.
Set aside in a bowl until ready to use.

FOR THE BAKED CINNAMON APPLE SLICES:

Wash the apples and pat dry with a towel.
Combine the water and lemon juice to make a solution. You will use this to soak the apple slices during preparation.
Cut off the top and stem of the apples. Slice the apple into thin round slices, and place into the lemon-water solution while you slice the remainder of the apples.
Allow apple slices to soak for about 10 minutes to prevent browning.
Remove apple slices, pat dry, and arrange on a lined baking sheet.
Sprinkle apple slices with cinnamon, using your fingers if you need to evenly coat the apples.
Bake apple slices at 175*F for 1 hour.
Remove apple slices from oven, and flip them over using a pair of kitchen tongs. Sprinkle the tops with cinnamon, and return to the oven for another hour.
Remove the apple slices and test the consistency- you want the apples be be almost fully dried, but still soft enough to slice. Return to the oven if need be for another 30 minutes. Once cooked to the desired consistency, remove from the oven and allow to cool.
Set aside until ready to use.

ASSEMBLE THE COCKTAIL:

Dip the rim of your serving glass into the caramel sauce until it is fully and evenly coated.
Roll the caramel rim in the candied pecans until evenly coated. You may need to use your hands to press the candied pecans into the caramel. Set aside.
In a large cocktail shaker, combine the apple whiskey and apple cider. Add ice as desired and shake vigorously for 5 seconds.
Strain the liquid into your prepared glass.
Garnish with a baked apple slice and cinnamon stick.

Enjoy!