Perfect for apple season, the Bobbing for Apples Cocktail is a fun way to celebrate the fall leaves turning color as apples across the west coast are harvested. Made with rye whiskey, apple brandy, demerara syrup, angostura bitters, orange bitters and garnished with a dehydrated apple slice and cinnamon stick dipped in vodka so it smokes when lit.
This cocktail was pioneered by Sushi Roku in Los Angeles, CA.
No matches? No problem! Use a culinary torch for a more controlled char on your cinnamon.
Bobbing for Apples Cocktail
- To make demura syrup, boil 1/2 cup water and 1/2 cup demura sugar. Stir until sugar has fully dissolved. Remove from heat and set aside or store in mason jar.
- Soak cinnamon stick in your cheapest neutral spirit, such as vodka, to better flambe. Let soak while you make cocktail.
- Peel apple like you would a wide orange peel garnish. Dehydrate in oven for 15-20 minutes at 175F, or until edges curl over and it is no longer dripping apple juices.
- Add demura syrup and bitters into a cocktail shaker. Stir gently or swirl a few times. Smell it for fun.
- Add rye and apple brandy to shaker. Add 4-6 cubes of ice and shake vigorously.
- Add a large ice cube to a double old-fashioned glass and pour slowly over ice. You'll want the top of the cube to remain above the liquid level.
- Top with apple peel, skin side down. Place cinnamon stick atop peel, without it touching the liquor.
- Light cinnamon stick on fire with a wood match, lightly charring one end or one side, however long your match lasts.
- Push apple peel and cinnamon stick down into drink and serve. Cheers!
From recipes using locally sourced ingredients and terroir-centric cooking, craft cocktails, to the latest in tech and home DIY projects, Michael yearns to share his learned and found knowledge of the world.