It’s November! Which for me means the holidays are on. Like Donkey Kong. (Is that still a thing people say? No, no, I know it is not. Whatever.) Anyway, I am in full-on fall-as-fuck, festive-as-fuck holiday mode. And just in case you didn’t read, like, every caption that I’ve posted on Instagram for the last two months, Thanksgiving is the official holiday of Festive AF. I have so many Thanksgiving-themed drinks coming up for you, and boozy cranberry sauce, and table styling tutorials — and as long as I find the time and get my shit together, I might even get back to some DIY shit. For now, though, I wanted to give you this one last straight-up fall cocktail, the Sweet Apple Rye.
YOU GUYS. This fucking tastes just like apple pie. Not the bland kind you get from the grocery store, but like the thoroughly and appropriately spiced one that some lady at a farm stand makes and sells for cash only. Unlike apple pie, however, this does not feature the nauseating texture of mushy fruit. And while I do love a good crust, sadly, this drink is not served in a buttery, flaky pastry shell. But don’t you worry; it’s still packed with carbs.
As you’ve probably guessed from the name, the base of this drink is rye whiskey (which amazingly, has no carbs — don’t ask me how, it’s fucking magic!). I use Old Overholt for that most of the time. Next up, I used some local cider (the thick kind, definitely has carbs), followed by Barrow’s Intense ginger liqueur (more carbs), and St. Elizabeth Allspice Dram (probably a decent amount of carbs). A little lemon juice adds a nice tartness and plain-old ground cinnamon gives it that apple pie familiarity. Now because cinnamon is a spice, and not a crystal like sugar, it won’t dissolve in the drink, so you’ll see it floating in there — which I think is pretty damn cool — and if you drink it too slowly, it will all settle at the top.
About all those carb jokes I’m making? Well, this drink is sweet. There’s no getting around it. I’m not usually a fan of sweet drinks, and this just about maxes out my sweetness tolerance. But it’s really, really good, so I’m letting it out into the world. Of course, while playing around with this recipe, I also made an alternate version that’s less cinnamon-y and even more boozy, and ever-so-slightly less sweet, so look out for that one soon, too. In the meantime, enjoy this crustless, boozy apple pie in a glass.
Sweet Apple Rye
2 ounces rye whiskey
2 ounces apple cider
1 ounce ginger liqueur
½ ounce allspice dram
½ ounce lemon juice
¼ teaspoon ground cinnamon
Candied ginger or cinnamon stick, for garnish
Add all ingredients to a cocktail shaker or wide-mouth mason jar with a handful of ice. Shake the shit out of it and strain into a double rocks or cocktail glass over a large ice cube or a fresh handful of ice. Garnish and enjoy (your diabetes, bitches).
Like what you see? Follow me on Instagram!