ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crisp Autumn Serenade

Photo: Ryan Liebe; Styling: Mary Clayton Carl

 

Hands-on time 15 mins
Total time 15 mins
Yield

Serves 8 (serving size: 1/2 cup)

This cocktail brings together the seasonal flavors of apples, pears, ginger, and maple. Bourbon gives it a bit of bite and backbone. (For a sweeter, richer version, you could use a dark rum, like Plantation Grande Reserve or El Dorado 5-year.) You'll make more of the tangy ginger-maple syrup than you need for the recipe; save the remaining syrup for other cocktails or to sweeten and spice up tea or mulled wine.

Ingredients

  • 1/2 cup maple syrup
  • 1/4 cup diced peeled fresh ginger
  • 1/4 cup boiling water
  • 1 cup bourbon
  • 1/2 cup pear brandy (such as Poire Williams) or pear-flavored vodka
  • 1/2 teaspoon Angostura bitters
  • 2 cups chilled brut-style hard sparkling apple cider (such as Foggy Ridge Serious Cider)
  • 8 thin apple or pear slices (optional)

Nutrition Information

  • calories 146
  • fat 0.0 g
  • protein 0.0 g
  • carbohydrate 7 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 1 mg
  • calcium 6 mg

How to Make It

  1. Place first 3 ingredients in a blender; process on HIGH 30 seconds or until ginger is almost liquefied. Cool 2 minutes; strain through a fine sieve into a bowl, pressing with the back of a spoon to extract liquid. Discard solids.

  2. Combine 3 tablespoons maple mixture, bourbon, pear brandy, and bitters in a small pitcher. Add ice; stir for at least 15 seconds or until well chilled. Strain about 1/4 cup into each of 8 chilled cocktail coupes or Champagne flutes; top each serving with 1/4 cup cider. Garnish with apple or pear slices, if desired. Serve immediately.