It’s fall y’all! Which just means the weather finally caught up with the calendar and at long last I can open my sunroof (but only at night because while I get that the sun is the source of all life on earth, it’s just too damn bright and I hate it). It also means it’s time to make all the fall drinks — at least until winter rolls in probably a few short days from now. And since spring and fall hardly exist anymore, I really went for excessive seasonality and basically recreated a caramel apple in a cup. But with booze (whiskey) and the most fall beer to ever fall beer. You’re welcome.
I’d say this drink is way outside my comfort zone, but you’ll recognize my go-tos: Old Overholt rye and Angostura bitters. Still, it’s sweeter than most of my recipes and I should probably be embarrassed to tell you it features store-bought syrup — but I know you’re relieved you don’t have to make anything on the stove (this time). Caramel syrups are fairly easy to find, and I picked up a bottle of Torani from the coffee section of my grocery store (and if you really can’t find it, maybe your favorite local coffee shop will give you a pump of theirs). I’m pretty sure too much of it will give you THE BEETUS, so it’s a good thing this cocktail calls for only a tablespoon, which is just enough to give you the essence of caramel. The sweetness is balanced by Boulevard’s delicious new seasonal beer, Tart Apple Radler, and of course, the bitters.
Caramel Apple Radler
1.5 ounces whiskey (I used Old Overholt rye)
1 tablespoon caramel syrup
6 ounces Boulevard Tart Apple Radler
1-2 dashes Angostura bitters
Add all ingredients to a Collins, pint, or other beer glass with a handful of ice. Stir and enjoy!
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