Drinks

FMMS Original: Apple Bite

Marco’s last post on the Cinnamon Old Fashioned was an excellent addition to this blog. It’s a delicious twist on a classic and appropriately seasonal.

However, he also waged an all-out war with me. In his post, he openly mocked my focus on floral cocktails (especially my much publicized crème de violette addiction) and claimed that I was a one-trick pony.

Challenge accepted.

Photos by ADV Photography

I set on a mission to create a drink that screams autumn. My first step? Turn the tables and steal some of his delicious cinnamon syrup. For the base, I figured a nice spiced rum would be proper revenge, so I went with Sailor Jerry’s.

But his words still stung. I felt I needed a secret weapon and it dawned on me: nothing says fall like apple pie. So I hastily grabbed a bottle of my very special Top Shelf Distillers Apple Pie Moonshine. Think of apple pie. Now think of it in liquid form and that’s exactly how it tastes.

The guys and I had the pleasure of getting a tour of their distillery in Perth, Ontario and had a great time getting to know them and learning about their products. As we’re from Ottawa, it was great to see a local up-and-coming distillery that’s really taken off.

You’ll note that Marco didn’t support any local distilleries in his post.

The end result is a twist on a Stone Wall/Stone Fence cocktail:

Recipe

1 ½ oz Sailor Jerry’s Spiced Rum
1 oz Top Shelf Apple Pie Moonshine
½ oz of Marco’s cinnamon syrup
Top with ginger beer
Garnish with apple slice

Add all ingredients to an ice-filled rocks glass and stir. Garnish with an apple slice.

applebite1

The rum gives you notes of vanilla, cinnamon, and nutmeg which pairs nicely with the apple pie and cinnamon syrup.  The Apple Pie Moonshine makes it very unique, but if it’s a little too dessert-y for you or you don’t have access to it, you can try it with apple cider. The spice of the ginger beer acts as a nice counterbalance to the sweetness and the apple slice is is great for dipping.

In other words, you end up with a cocktail that’s more seasonal than Marco’s.

It at least serves as an example that something beautiful can come out of such an ugly argument. One could say I bit on his criticism, but it sure was delicious.

Marco, care for a bite?

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