Recipe courtesy of Geoffrey Zakarian

Dutch Apple Pie Cocktail

Name: Dutch Apple Pie Cocktail
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
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; 1 cup demerara sugar

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Level: Easy

Total: 25 min
Active: 15 min

Yield: 4 servings

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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

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Watch how to make this recipe.

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.