Don’t Judge Me Mondays: The Bourbon Equinox
This last week in the Pacific Northwest has felt like fall. There is an autumnal nip in the air and the leaves are starting to change. Septembers here are always beautiful, so I know we have a few clear and sunny days left. However, the rainy and cooler weather is making me look towards fall. Apples scream “Autumn” to me (especially here in Washington), so I wanted to share a cocktail with you that had that flavor. The trick is I also wanted something cool and refreshing for those of you that are still suffering through the summer heat- the Bourbon Equinox is what I’ve come up with!
The first step in creating this drink is to make an apple syrup. You’ll do this by cooking apple cider and sprigs of rosemary in a small saucepan over medium heat. Pour in the first cup so that you know what the final amount will look like and then add the rest. The rosemary adds an herby note to this cocktail that elevates it to something more than apple juice. 🙂 Simmer for 20 minutes and then take out the Rosemary. Simmer for another 15 minutes or until the cider has thickened slightly and has reduced to one cup. Pour the syrup into a small jar or bowl to cool.
Once the syrup has cooled, we’re ready to make the cocktail!
Fill your favorite cocktail glass with ice. If the glass is clear, even better, the syrup and bourbon give this drink a lovely amber color. It reminds me of my grandpa- he drank scotch with soda and it always had this same color (it’s weird how random stuff like that reminds us of our loved ones). Fill the glass halfway with seltzer water. Then add the apple rosemary syrup and bourbon.
Top off with more seltzer water and stir. Garnish with a rosemary sprig and/or small wedge of apple and reminisce about your summer (or think about fall activities to come).
- 3 cups apple cider
- 2 large sprigs rosemary
- 4 ounces seltzer water
- 3 tablespoons apple rosemary syrup
- 1 1/2 ounces bourbon
- rosemary or small apple wedge to garnish
- Cook the apple cider and sprigs of rosemary in a small saucepan over medium heat. Simmer for 20 minutes and then take out the rosemary.
- Simmer for another 15 minutes or until the cider has thickened slightly and has reduced to a third of its original volume.
- Pour the syrup into a small jar or bowl to cool.
- Fill a cocktail glass with ice and halfway with seltzer water.
- Add the apple rosemary syrup and bourbon.
- Top off with more seltzer water and stir. Garnish with a rosemary sprig and/or small apple wedge.