whiskeywhisky

The glorious combo of whiskey and boiled cider was first introduced to me years and years ago by Helen Rosner at Saveur, and I&#39;ve been making versions of the drink (every fall, like clockwork) ever since. It&#39;s never failed me.It&#39;s a two-part recipe, but both parts are dead-simple: First you make boiled cider, a classic New England “thing” some of you may be familiar with, which is just apple cider that you...boil. (As the name might suggest!) For the cocktail, it’s just two ingredients, and four if you’re counting the garnish: boiled cider, rye whiskey, a strip of orange zest, and a cinnamon stick. Ta-da! Fall in a glass. Use the extra boiled cider anywhere you would maple syrup or anywhere you want a jolt of sweet-tart apple essence, such as: in apple (or other!) pies, on top of oatmeal, over yogurt or ice cream, in baked goods like apple muffins or cakes, on pancakes, stirred into a glaze or frosting, or of course, in other cocktails (it’s pretty nice with vodka, or with tequila and a little spice). Also psssst if you don’t have time to make boiled cider, you can buy it. Read more about this recipe in the story, The 2-Ingredient Apple Cocktail You’ve Probably Never Heard Of. 

Whiskey &amp;amp; Apple Cider Syrup (aka the Only Fall Cocktail You Need in Your Life)

apple cider

rye whiskey (or whatever whiskey you like)

boiled cider syrup (chilled

orange zest,

cinnamon stick,

Pour the apple cider into a big pot, and bring to a boil. Lower heat to medium/ medium-low. Simmer, occasionally skimming the solids off the top if you feel like it, until the cider is reduced by three fourths (about 3-4 hours, depending on how high you have the heat and your patience level; should yield about 4 cups).

Remove from heat and allow to come to room temp. Pour through a cheese cloth- or paper towel-lined mesh strainer into a container for storage (you can skip the straining if you don’t care much about the possibility of apple sediment at the bottom of your cider syrup). Keep in the refrigerator or process for canning.

For the boiled cider syrup:

Combine cider syrup and whiskey over ice in a cocktail mixing glass. Stir until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a strip of orange zest (squeeze the zest over drink first to release essential oils, then run zest strip around rim of glass before plopping in the drink) and a cinnamon stick, if you wish. 

For the cocktail: 

Maybe this should be called a Whiskey Left Hook. Because it&#39;s better than a punch—get it? Try sharing this honey punch cocktail at your next summer party.

Whiskey Punch

honey (an entire 12-ounce plastic bear)

water

honey simple syrup

lemonade

whiskey

club soda

Lemon slices and ice,

Bring honey and water to boil over medium heat. Reduce to simmer, stirring occasionally, until the mixture has thickened and has almost halved in volume.

This means you’ll be left with about 12 ounces of simple syrup, which is way more than you’ll need for this drink: Store it in a jar in your fridge (it’ll keep for a few weeks) to spoon into your tea in the morning. 

For the honey simple syrup:

Stir all liquids together in a big bowl.  

This yields a little less than 3/4 gallon, so pour it into a gallon-sized plastic travel jug and take it for a picnic. 

Pour it into plastic, park-approved cups over ice. Garnish with a lemon slice, and feel no pain.

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Top 2 whiskeywhisky recipes from across the web

The most viewed whiskeywhisky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Whiskey &amp;amp; Apple Cider Syrup...

Whiskey Punch

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Whiskey & Apple Cider Syrup...