Burning leaves and crisp fall air come to mind sipping this bourbon apple ginger martini. The smokey Bourbon delivers subtle hints of caramel and vanilla, and the earthy spice of ginger compliments the apple flavor. Reminiscent of a boozy slice of apple pie, this martini could become one of my favorite autumn cocktails.

I guess it was a little over a week ago I was completing some fall chores in my garden, putting things to bed and harvesting everything I could before a forecasted freeze. I found myself with an abundance of herbs, luckily I caught the eye of a neighbor and offered her some of the harvest. As I was handing her a bouquet of assorted herbage she asked if I liked bourbon, to which I replied of course. About 10 minutes later I heard a knock on the door, and there was my friend holding a small jar of what she explained was ginger syrup and a recipe card for a drink. A day later after a trip to the liquor store and with a bottle of bourbon in hand, I tested the recipe and found it to be incredibly delicious. I think this just might be the perfect cocktail to offer Thanksgiving guests this year.

Bourbon vs Whiskey

All bourbon is whiskey, but not all whiskey is bourbon. Both bourbon and whiskey are brown liquids and look about the same. And to add to the possible confusion, if you just refer to bourbon as whiskey, you wouldn’t be wrong. Bourbon is a type of whiskey, much the way that Champagne is a type of wine. So all bourbon is whiskey, but not all whiskey is bourbon.

What makes Bourbon bourbon

What makes bourbon distinct from other whiskeys is the way it is manufactured and aged. All whiskey is spirit made from fermented grain and then aged in barrels. But the kind of grain and the kind of barrels determines the variety of whiskey. In order to be classified as bourbon, a whiskey needs to be distilled from a mixture of grains or mash that is at least 51 percent corn which gives bourbon its distinctive sweet flavor.

Aged in New Charred Oak Barrels

Bourbon also must be aged in new charred oak barrels, and cannot include any additives or colorings. Other whiskeys can be aged in barrels that have been previously used for other spirits.  Port, sherry, and rum casks are used in the aging process for non-bourbon whiskeys. To be designated “straight bourbon whiskey,” bourbon must be aged in new charred oak barrels for a minimum of two years. When bourbon is barreled it also has to hit a certain proof or alcohol content. The mash must be distilled at 160 proof or less, and aged in barrels until it is no more than 125 proof or less. Before bottling the bourbon is filtered and diluted to no less than 80 proof.

Preparing the ingredients

I decided to purchase a bourbon crafted by the Breckenridge Distillery. I had the good fortune of living near Breckenridge for about 20 years, and remember when they first opened their brew pub in 1990. At that time brewing beer on site to serve was a new concept. I have always had a fond memory of the place so decided to try their distilled product. This bourbon has pronounced aromas of butterscotch, candied orange and apple with subtle notes of vanilla and white pepper making it perfect for this bourbon apple ginger martini.

There really is no special magic to making this cocktail but there are a couple of ingredients that need to be prepared before you can begin mixing.

Ginger Syrup

Ginger syrup is simply grated fresh ginger steeped in simple syrup. Shred a thumb sized piece of ginger on a box grater or enough to equal about 2 – 3 tablespoons, there is no need to peel the ginger. In a small sauce pan over medium high combine 1 cup of water, 1 cup of white sugar, and the grated ginger. Heat until the syrup comes to a full boil stirring frequently. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat, and allow the syrup to cool to room temperature before straining into a jar with a tight fitting lid.  This makes enough syrup for about 8 drinks. The syrup will hold in the fridge for several weeks.

Apple Balls

A Jazz  or honey crisp apple work well for making the balls. Peeling the apple or not is completely up to you. I like leaving the skin on as it adds a touch of color and visually reinforces that the drink is an apple flavor. Cut as many balls as you like placing them in a small jar with a tight fitting lid. Fill the jar with lemon or apple juice to keep them from turning. My neighbor like to hold hers in bourbon for an added pow. The apple balls will last three to four days in the fridge before turning soft.

Shake it up

Fill your bar shaker with ice and measure the ingredients using a shot glass or bar jigger. It is important to measure to get the correct balance of flavors. As a person who tended bar for quite a few years I resist the temptation to free pour. Eye balling is tempting but to get the right flavor combinations just measure. Once everything is in the canister, shake vigorously until the shaker is too cold to hold. Strain into a chilled martini glass and garnish with apple balls and a twist of lemon. Alternatively this bourbon apple ginger martini can also be served on the rocks for an equally refreshing drink.

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Bourbon Apple Ginger Martini

Course Cocktails

Cuisine American

Keyword Bourbon apple ginger martini, Bourbon drinks, Cocktails, Martini

Prep Time 15 minutes minutes

Ginger Syrup 30 minutes minutes

Total Time 45 minutes minutes

Servings 1

Author Christoph

Equipment

• Box grater
• Melon Baller
• Shot glass
• Bar Shaker & Strainer
• Martini Glass

Ingredients

Bourbon Apple Ginger Martini

• 2 ounces Bourbon
• 1 ounce Unfiltered apple juice
• 1 ounce Ginger Syrup*
• 1 ounce Fresh lemon juice
• Apple Balls and Lemon twist garnish

Ginger Syrup*

• 1 cup Water
• 1 cup Sugar
• 2 - 3 tbsp Ginger root, grated or finely diced

Instructions

Bourbon Apple Ginger Martini

• Fill bar shaker with ice
• Add bourbon, apple juice, ginger syrup, and lemon juice
• Vigorously shake
• Strain into chilled martini glass, garnish with apple balls and lemon twist
• Serve and enjoy!

Ginger Syrup

• Combine water and sugar in a small sauce pan over medium heat
• Add ginger and bring to a slow boil stirring often
• Boil for 2 to 3 minutes
• remove from heat and allow to cool
• Strain cooled syrup into a jar with a tight fitting lid
• Ginger syrup can be stored in the fridge for up to 2 weeks.

Apple Balls

• Using a melon baller cut as many balls as desired from a large apple. Apple can be peeled if you prefer.
• Place the balls in small jar with a tight fitting lid and top with apple juice, lemon juice or bourbon to prevent browning. Apple balls will keep for several days in the fridge.

Notes

• Cocktail can also be served on the rocks if you prefer.
• Candied ginger would also be a tasty garnish
• Try using our Apple Syrup  in place of the ginger syrup for an "over the top" apple cocktail

And  please  remember  to  drink  responsibly.

Tart cranberry is kissed with sweet amaretto to make an unforgettable martini. The Cranberry Kiss cocktail is the perfect fall drink with it’s crisp and clean flavors. Also perfect for a date night, this colorful cocktail is the perfect way to begin that special evening.

December 15, 2018 – A little update to the post.  We are very excited to have had our drink included by USA TODAY in their holiday cocktail guide! 

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Amaretto-Cranberry Kiss

The nutty sweet flavor of Amaretto mingles with the tart taste of cranberry to “kiss” this martini with a feeling of fall.

Course Cocktails

Prep Time 5 minutes minutes

Servings 4

Ingredients

• 16 oz cranberry juice cocktail
• 8 oz vodka
• 4 oz Amaretto DISARONNO
• 3 oz fresh orange juice
• Clementines peeled, separated into segments
• ice cubes

Instructions

• Mix cranberry juice, vodka, amaretto, and orange juice in pitcher.
• Cover and chill until ready to serve.
• Fill cocktail shaker with ice cubes.
• Pour 8 ounces of mixture into shaker.
• Cover and shake vigorously.
• Strain into Martini glass.
• Garnish with clementine segment.

I hope everyone has a chance to take some time to enjoy the spectacular fall colors this weekend.

Remember life is short, so have some fun!

With the cool crisp feeling in the air, why not end the week with a drink that celebrates the approaching season? Developed in the kitchens of Williams Sonoma, this Apple Cidercar truly embodies the rich flavors of the harvest season, and is a perfect way to “fall” into the weekend.

This apple inspired cocktail made with brandy and citrus, is an autumnal spin on a classic drink known as a sidecar. A traditional sidecar is a mixture of cognac, Cointreau, and lemon, and was created either in London or Paris around the end of the first World War. The first recipes for the Sidecar appear in 1922 in MacElhone’s ‘Harry’s ABC of mixing cocktails’, and in Vermeire’s ‘Cocktails and how to mix them’, however there seems to be some conflicting stories about where the drink originated. A book published in 1948 by David A Embury lists the cocktail as one of the six basic drinks, and credits the invention to an American Army captain in Paris during World War I, and claims it was named after the motorcycle sidecar in which the captain was chauffeured to and from the little bistro where the drink was born.

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Apple Cidercar Cocktail

This apple inspired cocktail made with brandy and citrus, is an autumnal spin on a classic drink known as a sidecar

Course Cocktails

Prep Time 5 minutes minutes

Servings 4

Ingredients

• 5 oz apple cider concentrate¹
• 5 oz water
• 3 oz brandy
• 5 oz Cointreau
• 2 oz fresh lemon juice
• apple slice for garnish

Instructions

• In a cocktail shaker, stir together the apple cider concentrate and water.   
• Add the brandy, Cointreau and lemon juice.
• Fill the shaker with ice and shake well.
• Pour into sugar-rimmed cocktail glasses.

Notes

¹ Apple cider concentrate can be made by reducing apple juice over medium high heat by about seventy-five percent into a syrup.

Take some time to relax and enjoy this weekend.

Remember life is short, have some fun!