…my notes for this one date back to November, 2012. Not exactly a classic…but heading into a third holiday season, I feel like it’s a keeper worth sharing.The key ingredient is a spiced apple simple syrup. It’s easy and needs to be done ahead so it can chill. I made it this morning, had it in the refrigerator this afternoon and made cocktails this evening… the perfect early holiday toast!Spiced Apple Simple Syrup
completely inspired by Katie!1-1/2 C water
3 T sugar (this makes an 8:1 simple syrup – not very sweet at all, but it works great with the champagne)
2 heaping T mulling spices
1/8 apple, sliced very (very!) thinPut everything into a small saucepan over medium heat and cook until the sugar dissolves (maybe 5 minutes). Turn off the heat and let it cool for a few hours. Then strain into a jar, cover and refrigerate (at least a few hours and up to a few weeks…really – it keeps great!)
My favorite way to use this syrup is with champagne. Fill a flute with champagne and add a tablespoon of the syrup on top.For a “real” cocktail, shake the syrup with gin, a little water and crushed ice. Add a dash of bitters and a half lemon slice.Cheers!