For a breezy autumn treat, look no further than this boozy caramel apple old-fashioned that is deliciously balanced while being both tart and sweet at the same time. For a fall party cocktail, look no further than this great drink, which uses the primary fruit of the season to both flavor and adorn the glass with plenty of autumnal richness. The salted rim plays well with the caramel flavors here and allows this drink to earn more of a grown-up flair rather than become overly sweet and dessert-like.
6 tablespoons apple juice, divided
2 tablespoons plus a pinch of fine sea salt, divided
For the Apple-Infused Bourbon, combine bourbon and apples in a small saucepan over medium-low. Cover and bring to a low simmer. Remove from heat, and cool 1 hour. Transfer bourbon and apples to a glass jar with a tight-fitting lid. Let stand 1 to 2 days. Pour through a fine wire-mesh strainer into a bowl; discard solids, and return bourbon to jar. Store at room temperature up to 2 months.
Freeze an old-fashioned glass 10 minutes. Pour 2 tablespoons of the apple juice into a shallow dish; place 2 tablespoons of the sea salt in a saucer. Dip rim of frozen glass in apple juice, and then in sea salt. Fill glass with ice.
Combine bourbon, Caramel Sauce, bitters, remaining 4 tablespoons apple juice and pinch of salt, and a few ice cubes in a cocktail shaker. Cover with lid, and shake vigorously until thoroughly chilled, about 15 seconds. Strain mixture into prepared glass. Garnish with apple slice, and serve immediately.
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