
As a New Englander, I always feel that certain flavors are deeply etched in our collective memory. When I think back to classic food memories, in Boston, the Cape, or in the Berkshires, there are a few that pop (mouthwateringly) into my mind. Things like fried seafood and lobster rolls from a beachside clam shack, a hot fudge sundae on an oppressive summer day, fresh blueberries (by the handful), and the first bite of an orchard apple freshly plucked from a tree.
Since the holiday season is here, and cocktails are being served, I wanted to capture some of the flavors of the land. I combined brandy and fresh lemon juice with a sweet and beautifully caramel-colored locally pressed apple cider. I sweetened the whole mix with a special spiced sugar simple syrup featuring cinnamon, green cardamom pods, and vanilla. Taking it to the next level, a splash Campari rounds out this delicious drink. It tastes like walking through an orchard at the height of the fall; warm flavors, rich scents, and a smooth finish.
Spiced Apple Brandy
makes two 6 oz cocktails

6 ounces apple cider
3 ounces fine brandy
1.5 ounces cinnamon spice sugar syrup (see below for recipe)*
1 ounce freshly squeezed lemon juice, strained for seeds & pulp
1 tablespoon Campari ice green apples for garnish

Combine all of the ingredients into a shaker, halfway filled with ice. Cover and shake vigorously for 30 seconds. Pour into already prepared ice filled tumblers. Optionally, garnish with half a green apple round, that was dipped quickly into lemon juice to prevent browning. Enjoy!




*For the cinnamon spice simple syrup

¼ cup dark brown sugar
¾ cup sugar
1 cup of water
1 teaspoon vanilla extract
1 cinnamon stick
5 green cardamom pods, cracked
Combine all the ingredients into a medium sized pot and give a quick stir. Bring to a boil over medium high heat, stirring occasionally. Once at a boil, let cook for two minutes, or until all the sugar has dissolved. Take off the heat and let cool slightly. Strain the syrup in a small sieve into a glass jelly jar. Dispose of the leftover cooked spices. Cover and chill. Can be used for up to seven days.
The Spiced Apple Brandy
Ingredients
- 6 ounces apple cider
- 3 ounces fine brandy
- 1.5 ounces cinnamon spice sugar syrup see below for recipe*
- 1 ounce freshly squeezed lemon juice strained for seeds & pulp
- 1 tablespoon Campari
- ice
- green apples for garnish
Instructions
- Combine all of the ingredients into a shaker, halfway filled with ice. Cover and shake vigorously for 30 seconds. Pour into already prepared ice filled tumblers. Optionally, garnish with half a green apple round, that was dipped quickly into lemon juice to prevent browning. Enjoy!
Cinnamon Spice Simple Syrup
Ingredients
- ¼ cup dark brown sugar
- ¾ cup sugar
- 1 cup of water
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 5 green cardamom pods cracked
Instructions
- Combine all the ingredients into a medium sized pot and give a quick stir.
- Bring to a boil over medium high heat, stirring occasionally. Once at a boil, let cook for two minutes, or until all the sugar has dissolved.
- Strain the syrup in a small sieve into a glass jelly jar. Dispose of the leftover cooked spices. Cover and chill. Can be used for up to seven days.
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