[I]t’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.
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Apple Snap Cocktails
- Prep Time: 0 hours
- Cook Time: 0 hours
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Ingredients
- ice, crushed or cubed
- 2 ounces bourbon
- 2 ounces Art in the Age SNAP
- 2/3 cup unfiltered apple juice, fresh pressed if possible
- juice of 1 lime
- cold sparkling water
- sliced apple for garnish
Instructions
- Fill tall glasses with ice (crushed or cubed).
- Divide bourbon and SNAP between the two glasses.
- Divide the apple juice between the two glasses. Squeeze half a lime into each glass.
- Top with sparkling water, more ice, and garnish with apple slices.
- Enjoy immediately!
Nutrition
- Serving Size: makes 2 cocktails
LaDotyK
Great cocktail! I found the recipe as-written to veer towards a spiced whiskey sour, and that a higher ratio of SNAP to bourbon helped to bring forward the ginger-snappy flavors (1.5-to-0.5 worked better for me than 1-to-1). I will definitely be making this more this winter. I only wish the SNAP wasn’t so pricey, as I paid $40 for a bottle.
Caitlin
Hold up – mulled wine is delicious!! And I bet you of all people could make an *even tastier* version. I agree with the rest of this post :) Hoping you’ll come around and give me a new mulled wine recipe at some point, since all of your stuff is so on point!
Lora
They don’t have SNAP where I live, but they did have a ginger liqueur from Stirrings. I picked it up and used 2 oz bourbon, 1.5 oz ginger liqueur and .5 oz molasses (same amount of apple juice, and the juice from a few lemon wedges. I skipped the sparkling water). Delicious! I might try to make some kind of cinnamon-clove bitters or something to round it out if I get ambitious, but if you can’t find SNAP and can find ginger liqueur, this works well.
michelleramsay
Has anyone purchased spirits from Art in the Age recently? I’m getting missing page messages.