October means apples in the Upper Midwest. On your obligatory orchard trip in the next few weeks, consider snagging a jug of cider to mix into a seasonal cocktail.
We’ll let our friend Jami Olson, who you’ll find behind the bar at Lyn 65, explain:
“The change of seasons always inspires what’s on our menu, from the kitchen to the bar. I wanted to create a fall cocktail that was a bit more subtle than the pumpkin-spiced everything that you see this time of year. This cocktail lets you know that it’s fall, but is still well-balanced. With a love for classic cocktails, I realized that we haven’t had a sidecar on the menu in a while, if ever. I wanted to do a play on a traditional sidecar and twist it for the season.
“The best place to pick up apple cider for this is while you are at an orchard this fall. Get the fresh juice, usually found in the refrigerated section. Just like food, using high quality ingredients is key when making quality cocktails. I like to make a large amount of the cider syrup and find myself using it in all sorts of things. From diluting it in soda water to using it as an ice cream topping, it’s never going to be a bad idea to have some additional cider syrup on hand.”
2 ounces Cabin Still bourbon
3/4 ounce cider syrup*
3/4 ounce lemon juice
1/4 ounce simple syrup
1/4 ounce peach liqueur
Shake all ingredients over ice, strain into a coupe glass, garnish with an apple wedge.
*To make the cider syrup: Simmer 1 gallon of cider on the stovetop over medium heat until it thickens into a syrup. This takes about 2 hours to boil down, or less if using a smaller quantity. Use high quality cider. Add in cloves, nutmeg, cinnamon sticks, and allspice to taste.