Whew, that’s a mouthful! Not my finest attempt at cocktail naming, I admit. This seasonal concoction really showcases the bourbon and cider, with just a tart hint of the apple shrub. Since I’m still experimenting with (and warming up to) shrubs, I used it sparingly in this cocktail. I didn’t want it to overwhelm the drink. If you’re already a shrub fanatic, feel free to add more to your own variation.
Since this drink has a more complex taste to it, I thought it begged for a nibble to go along with it. I had been eyeing this Apple & Rosemary Buttermilk Quickbread by one of my all-time favorite bloggers Local Milk (not only is she a beautiful photographer, she’s an extremely talented writer—her words will make you feel all the feels). The bread worked quite well with the cocktail, and I think the pairing would be perfect for a late-afternoon snack or a lazy brunch with friends.
Just like wine, food compliments cocktails so well. Even if its just a small plate of cheese and charcuterie, I love a snack with my sip.
Speaking of food, Thanksgiving is just around the corner! And I’m still dreaming up something to guzzle alongside our turkey and stuffing. Stay tuned!
- 3 oz bourbon
- 4 oz fresh apple cider
- 1.5 scant oz apple shrub
- 4 dashes cardamom bitters (orange bitters could work well here too)
Fill a cocktail shaker with ice. Add all ingredients. Shake until very cold, about 20 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of cinnamon.
The dishtowel is from World Market, which I can’t find on their site but was recently purchased. I *think* the rocks glasses were from Zara Home (which has some really beautiful, affordable home goods), now sold out, but this is similar. The gray plates are from Target. The gold flatware is originally from Anthropologie, a major score from Apartment 34‘s studio sale this spring ($40 for a near-complete eight settings!)