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Writer's pictureKrista

Bourbon Apple Cinnamon Sour


It seems like apple season is upon us once again. November is apple month here on My Kurated Life. We're done with pumpkin and now I can't wait to share some of my favourite apple recipes.


So why not start a month filled with apple recipes, with an apple cocktail! For this week's cocktail of the week, I've taken a bourbon sour and added freshly squeezed apple cider. I love to buy apple juice in the fall from local orchards and farmer's markets. There's nothing tastier than cider from local apples that have been picked, juiced and bottled the very same week that you're buying it. When it comes to apple juice, I prefer unfiltered apple cider, as the flavour just explodes and it has more fibre from the fine pulp.


When I use apples in cooking, baking or cocktails, I feel that they taste best when they are paired with an acid and some sort of herb, so that they don't become cloyingly sweet. In this cocktail, I've used fresh thyme from my herb garden to add a hint of earthiness to the bourbon and the apple cider combo. You don't have to add the herb if you like a sweet drink, but I do recommend it!


Happy Apple Season,

Krista




Bourbon Apple Cinnamon Sours

makes 1 drink


Ingredients


2 oz bourbon

2 oz fresh apple cider

*3/4 oz thyme simple syrup (recipe below)

3/4 oz fresh lemon juice

2-3 dashes Angostura bitters


Garnish: fresh thyme sprigs, cinnamon stick (for stirring and extra spiciness) and lemon wheel or apple wheel (cut horizontally, to show the star centre)


Method


In a cocktail shaker, combine bourbon, apple cider, thyme simple syrup, lemon juice. Add ice and shake until the outside of the shaker is chilled. Strain into an old fashioned glass and top with 2-3 dashes of bitters. Garnish with thyme sprig, cinnamon stick and lemon or apple wheel.


*Thyme Simple Syrup

1/2 cup water

1/2 cup sugar

3 springs of fresh thyme


In a small sauce pan over medium heat, add water and sugar. Bring to a gentle boil, stirring until sugar is dissolved. Remove from heat and add thyme sprigs. Allow syrup to cool, about 20-30 minutes. Remove thyme from syrup and discard. Strain syrup into a glass container and refrigerate until ready to use. Syrup will last for one week refrigerated.

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