Hannah Palmer Egan
Apples x apples x apples
October means many things in Vermont: cutting corn, hauling pumpkins and winter squash, digging potatoes, processing vegetables, cutting the cabbage patch into kraut. And picking apples.
As orchardists press cider and prep their fields for the coming cold, we wander through the trees, picking fruit. Once home, we transform our pickings into pies or preserves. Any way you slice it, harvest is a busy time.
So how about a seasonal cocktail? Here's one to celebrate the apple, making use of the fruit in three ways — with Malvados apple brandy
from Mad River Distillers and ice cider and fresh cider from Champlain Orchards
Apples x Apples x Apples
Makes two cocktails
- 2 ounces apple brandy
- 2 ounces ice cider
- Juice of one lemon
- A few leaves each of sage, lavender, thyme
- 1 teaspoon maple syrup
- Fresh apple cider, to top
- Muddle the brandy, lemon and herbs in a pint glass or cocktail shaker. Strain the mixture into another glass or shaker; add ice cider and maple syrup and stir well.
- Fill two Collins or rocks glasses with ice to the top; pour mixture over the ice and top off with fresh apple cider. Jostle with a spoon or cocktail stirrer to mix. Garnish with fresh herbs.