Autumn is one of my favourite times of the year. The temperature drops perfectly from the heat of the summer, the transformation of trees that change colour as winter approaches, and the bounty of fall harvest are reasons to celebrate.
Right now, apples are being harvested and are plentiful at markets and fruit stands throughout the Okanagan. So in celebration of autumn, here are two apple cocktail recipes for you to try at home.
- 1 oz Urban Distilleries Paul’s Tomb Gin
- .5 oz Averna Amaro or red vermouth
- .75 oz fresh apple juice
- .25 oz lemon juice
- dash Demerara syrup or simple syrup (1 part water and 1 part any sugar)
- 2 oz top up non-alcoholic ginger beer
- garnish apple fan
In a cocktail shaker add the above list of ingredients with enough ice to fill the shaker. Shake hard for 10 seconds until the shaker is ice cold and strain into a rocks glass. Top up with any non-alcoholic ginger beer and garnish with an apple fan.
- 2 oz Urban Distilleries Spirit Bear Vodka
- .5 oz apple puree
- .25 oz maple syrup
- .75 oz lemon juice
- garnish with basil and mint
In a cocktail shaker add the basil, mint, apple puree, maple syrup and muddle briefly to release the flavours. Once muddled add the Vodka and lemon juice with enough ice to fill the shaker up. Strain into a rocks glass and garnish with basil and mint leaves if you like.
These recipes use Urban Distilleries Spirit Bear Vodka and their signature Paul’s Tomb Gin. The handcrafted, triple distilled Vodka made from 100% locally grown barley, wheat and fresh glacier spring water.
The Gin is a tribute to a well-known landmark; Paul’s Tomb which is just a short walk from the Distillery. He was known to be one of the first white men to explore the land and near the end of his life, he wanted to leave a tribute to his family in the form of the tomb which is built in 1910.