Apple season in New England means apple cider season as well. It also means we’re probably going to be making a bunch of autumn themed cocktails. This time, we’ve made the ciderhouse whiskey cocktail, which we found on Saveur. We were mostly intrigued by the boiled cider, which we’d never heard of before.
Boiled cider is a substitute to maple syrup that’s found throughout Vermont, New Hampshire, and Massachusetts. To make it at home, gently boil a gallon of apple cider in a heavy-bottomed pot, stirring occasionally, until it has reduced to ⅛ (making 2 cups syrup), about 2 hours. Let cool to room temperature and store, refrigerated, in an air-tight container.
So, like any responsible blogger, we bought some fresh apple cider and boiled it down. We also strained it before bottling to remove all of the apple pulp.
2 oz. bourbon
1 oz. boiled cider
Combine both ingredients over ice and mix gently. Strain into a lowball glass with ice. Garnish with a lemon twist.
This is a really simple cocktail with a refreshing flavor. The boiled cider lends the cider texture to the bourbon, and then the apple comes on strong in the aftertaste. We suggest using a bourbon that is not too sweet to avoid making the drink’s sweetness overpowering. We found that Bulleit worked perfectly.blog comments powered by Disqus