- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
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.
Cook’s Note
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.
My Private Notes
Show:
The Kitchen
Episode:
Autumn Eats
Categories:
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