Recipe courtesy of Richard Blais
Bourbon and Smoked Cider
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 10 to 12 cocktails
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 332
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 43 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 10 to 12 cocktails
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 332
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 43 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Apple Cider Syrup:
Cocktail:
Directions
- For the apple cider syrup: In a small saucepan over medium heat, combine sugar and water. Bring to a simmer and stir to dissolve the sugar. Turn off heat and set syrup aside.
- Heat a grill to high heat. Core and cut the apples into 1/2-inch-thick slices on the equator (leave skin on). Grill apples 4 for 5 minutes on each side. Place apples in a high-speed blender with the syrup. Blend until smooth. Strain and set aside. (Apple cider syrup will last in the refrigerator for up to 14 days).
- For the cocktail: Fill a large pitcher with ice. Add the bourbon, lemon juice and 9 ounces of the apple cider syrup. Stir and pour into tall Collins glasses filled with ice. Garnish each drink with a sage leaf.
Cook’s Note
The syrup can be smoked using a kitchen smoker over hickory wood. Follow smoker directions.
