Apple Sangaree

Apple SangareeThe weather is warm, summer fruit is at its peak, and what are we jonesing for…apples.

The Gravenstein Apple Fair is this weekend, and local apples are slowly making their way into the market. In the mean time, we are dreaming of autumn, and sipping on one of these…

Apple Sangaree

For the Apple Simple Syrup
1 cup of granulated sugar
1/4-inch thick slice of a red apple
1/2 cup water 

For the Sangaree
1 oz. bourbon
1 oz. Calvados
1 oz. apple simple syrup
Nutmeg to garnish

For the Apple Simple Syrup

Combine all the ingredients in a small saucepan, and bring to a boil. Stir to combine.

Remove from heat and let cool to room temperature. Double strain into an airtight container and keep refrigerated for up to two weeks.

For the Sangaree
Combine all ingredients in a glass, fill with crushed ice and stir.

Garnish with a grating of nutmeg over the top.

Comments are closed.