Happy Thanksgiving, my darlings! We’re not doing much for Thanksgiving around here this year, but what we are doing is mixing up some delicious cocktails for the occasion.
This “Apple Pie Cocktail” is our current favorite. It’s an adaptation from one of my favorite vintage Patrick Duffy books and it’s a delight. It’s a refreshing cocktail with seasonal notes of fruit and apples. Be careful with this one! It goes down really smooth so pace yourself. Now go rummage through grandma’s liquor cabinet for that apple brandy and start mixing!
Here’s what you need:
1 ounce Bacardi Rum
1 ounce Italian Vermouth
4 dashes (about a teaspoon) Apple Brandy
4 dashes (about a teaspoon) Lemon Juice
2 dashes (about 1/2 teaspoon) Grenadine
Shake well with ice and strain into a glass. I garnished mine with a pie crust spiral.
To make the pie crust spiral, just take a strip of pie dough and wrap it around the handle to a metal spoon or something similar and bake for 10-15 minutes. Remove the spiral from the mold before it completely cools and is still somewhat pliable and then let cool completely.
Cheers and Happy Thanksgiving!