“Fallen Apple” Cocktail

I consider this another fun, seasonal, Fall cocktail, based on the “Fallen Apple” cocktail I first read about in Saveur in 2015. The Fallen Apple recipe talked about in that article was from chef Anna Bogle of Summit City Lounge in Whitesburg, Kentucky (a place and a state I’ve never been). A “Fallen Apple” cocktail, either the original or my version, is a bourbon-based drink that will warm you up in the cooler months of the year. In my recipe, the bourbon is the star; but the combination of muddled apple and fresh pressed apple juice complement the sweet notes of the bourbon and lightens its intensity, for smooth sipping. This seasonal cocktail is a great option for holiday entertaining and the perfect addition to any Thanksgiving gathering if you ask me.

Bogel uses a hard cider in her recipe (also tasty) and sorghum syrup, also referred to as sorghum molasses, which is a favorite sweetener in the South. Sorghum is a cereal grass believed to have originated in Africa. To make sorghum syrup for sweetening food or beverages, simply heat 1/2 cup of pure sorghum syrup in a skillet over medium heat. Sprinkle with 1/8 teaspoon of baking soda; stir and simmer until foamy and thickened. Southerners love to drizzle this sweet syrup over biscuits, pancakes, or waffles–but it can also be used in drinks like it is in the original recipe.

I live on the West Coast so in my recipe, simple syrup replaces the more hard-to-find sorghum syrup and lightens this drink up even more. Personally, I like both versions of this seasonal cocktail; it just depends on how sweet and intense you wish your cocktail to be and how much work you wish to put into it. Try them both and judge for yourself.