Dutch Apple Pie Cocktail

Total Time:
25 min
Prep:
10 min
Inactive:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 10 ounces cloudy apple cider (nonalcoholic), heated
  • 4 ounces calvados (apple brandy from Normandy France)
  • 2 ounces Demerara Sugar Syrup, recipe follows
  • 1 ounce lemon juice
  • 1 teaspoon ground cinnamon
  • 6 dashes bitters
  • Brown rock candy stirrers, for garnish
  • Demerara Sugar Syrup:
  • 1 cup demerara sugar
Directions
  • Add the apple cider, calvados, Demerara Sugar Syrup, lemon juice, cinnamon and bitters to a tea pot and stir thoroughly. Pour into tea cups on saucers and garnish with rock candy stirrers.

Demerara Sugar Syrup:
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

  • Yield: 1 1/2 cups

Optional: Soak a small box of golden raisins in calvados for 24 hours prior to use. Then, use the calvados to make the cocktail and serve the raisins on the side as a snack with the cocktail.


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    This recipe is featured in:

    The Kitchen