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.