Apple infused whiskey
Large orchard picked fresh apple
An Ice Crube of
frozen water
2 parts Cabin Fever
maple infused Whiskey
1 part fresh squeezed apple cider
1/2 Ounce sweet vermouth
Maple Syrup
Cinnamon sticks (will
explain how to get with out seeming too... eh...)
Light Brown
Sugar
Splash of lemon
bitters
Been making myself
the apple jack fashioned for the past 39 nights and have finally decided to
share my favorite Autumnal whiskey meal.
First off, don’t be afraid to give yourself plenty of time while making this
whiskey soaked gem. I would even recommend giving yourself 24 hours and taking the day out of work.
Simply hollow out
that freshly picked apple, leaving about ¼” of white all the way around. We (Badger & I) recommend using a knife
and small spoon…not your mouth, lesson learned.
Kisses Badger on the cheek.
Pour a little syrup
on a plate, you can actually say out loud, “SYYSSURRPP” if you want, I
did. Cause I don’t care. (preferably a seasonal dish with little
acorns, leaves and pumpkins on it). Dip top of apple upside on
plate. Now dip now onto the plate full of brown sugar. I said FULL, don’t be cheap. It’s sugar.
Add whiskey
Add vermouth
Add lemon bitters
Put ice crube (I've
already experimented with measuring out doses before writing this which is why
I just spelt cube "crube")
In goes the cinnamon
sticks (ask the fat bearded guy at your supermarket where these are and just
give him the heads up that it's for a Pinterest picture)
Pour directly down
your hatch before the whiskey eats away at the peel and it breaks all over your
pajamas. Then eat the whiskey infused apple and polish off the rest of
the Cabin Fever and call out of work tomorrow as well.
It's flu
season.
I'm the fox you have always wanted to never be.