The whole thing is a pretty glorious time and something that I never really understood until moving to New York. All I knew growing up in the NW was the season of “damp leaves” which is a-not-so-glorious-time that begins around late-September and lasts until about March. I’m semi-kidding of course, and you should know that I’m just satisfying the requirement that all Seattleites must uphold which is to say: whenever possible poke fun at Seattle’s weather in the hopes that no one else will move in and figure out just how awesome the city is – even during the “damp leaves” months.
Last weekend I took a little jaunt upstate to take advantage of my most favorite time of the year. The trip included: warm cinnamon sugar apple cider doughnuts, a pumpkin patch, fresh pressed apple cider, and twenty pounds of pick-it-yourself apples. I am 100% serious that I would take the 90-minute train ride back up just for the doughnuts alone. The whole day was awesome and pretty much fall overload, as evidenced by the photos below.
Back at home it has been various forms of apple overload and I have been working my way through the loot which includes a huge jug of fresh cider. I used a few cups to make boiled apple cider syrup (which is just about the easiest thing to make; directions: boil cider for 30 minutes) and now I have been putting it on everything I can find. My favorite way to use it is in this bourbon cocktail. A little syrup, lemon, bourbon and soda and you have your new favorite cocktail for fall. Happy fall y’all!
P.S. Hey Brooklyn! What are you doing on Sunday, October 21st? Oh what, you are coming to the 3rd Annual Havemeyer Sugar Sweets Festival? That is awesome. I will be there hanging out and also satisfying one of my life-long goals to judge a boozy baked good competition. It will be a most radical day and I hope to see you there!
A Bourbon Cocktail for Fall
1 ounce bourbon
boiled apple cider syrup (recipe below)
half a lemon
thinly sliced apple wedges, for garnish
In the bottom of a metal shaker combine bourbon, a spoonful (or two!) of apple cider syrup, the juice of half a lemon and a few ice cubes. Shake vigorously until combined. Strain into an ice-filled cocktail glass. Top with a splash of seltzer and garnish with an apple slice.
Boiled Apple Cider Syrup
Makes about one-half cup of syrup (or enough to make about 4-6 cocktails)
2 cups (473 ml) fresh pressed apple cider
In a small saucepan bring two cups of apple cider to a boil. Reduce the heat slightly and let the cider simmer uncovered – swirling the pan every so often - for about 30 minutes, or until the liquid has reduced to about 1/2 cup. Let cool slightly and use to shake up your new favorite cocktail for fall.
If you happen to have any leftover syrup it can be stored in a clean jar in the refrigerator and used to pour over pancakes, swirl into ice cream, glaze brussels sprouts, etc., and will generally make most things better.