Apple Snap Cocktails
It’s time for a new go-to cocktail. This summer’s negroni and sangria indulgences are long past me. I’m looking for an Autumn cocktail that feels ample and cozy… but nothing like mulled wine or syrupy sweet pear drinks.
Has there ever been a tasty mulled wine? I think no.
I wanted to combine the sweetness of fruit with the spiciness of the season. Apple juice. Fresh pressed and unfiltered. Bourbon, naturally. Lime and bubble water. But spiiiiice! Needed and necessary.
Have you heard of Art In The Age? They make the most lovely, unique organic spirits. My favorite this season is SNAP, inspired by old school Pennsylvania Dutch ginger snaps. Yessss, right?
SNAP is made from a neutral alcohol, molasses, ginger, vanilla, brown sugar, cinnamon, nutmeg, clove, tea, and sugar. So so good! Pairs perfectly with bourbon (yes!) and fresh apple. I’ll be sipping on this SNAP all winter and I’m pretty sure I’ll keep a bottle or two around for hostess gifts. It’s a treat.
Ice: crushed or cubed. (This is the ice crusher I use and it’s a champ.
Equal parts bourbon and SNAP. Be generous not coy.
Fresh apple juice. The gnarly, unfiltered sort.
Sparkling water and lime for bubbles and tang.
Sliced apples and paper straws because we’re darling like. These cocktails are sweet, round, and spiced without being cloying in any way. I love the golden glow.
Cheers to us! Here’s how.