Ginger and Apple Cider Cocktail

Fall flavors like ginger, apple and cinnamon are exactly what I crave when the weather gets cooler in October. Apple picking season is in full swing in New York which means I always have apples and fresh apple cider at home.

This fall cocktail also has a little kick to it from the ginger liqueur. It’s the perfect kind of spice to pair will apple cider in a cocktail.

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Barrow’s Intense Liqueur

To get that perfect kick of ginger I used Barrow’s Intense Ginger liqueur. This liqueur is made in Brooklyn, NY where they also have a tasting room. It’s actually made with fresh ginger instead of flavorings or extracts which gives is a bold and pure ginger flavor.

How to make vanilla syrup

If you can’t find vanilla syrup it’s easy to make at home. To make the syrup, add one cup of sugar and one cup of water to a saucepan and cook over medium heat. Stir frequently until the sugar dissolves. Add one vanilla bean (sliced down the middle) or two teaspoons of vanilla extract. Allow to simmer for one minute then remove from heat. Allow the syrup to cool then store in an airtight container for up to three weeks.

How to make an apple fan

Apple fans are an easy garnish that always look impressive. Cut your apple slices neatly and lay them out with one slightly on top of the next allow them all to touch at the bottom and fan out at the top. Take a bar pick and pierce though all of the apple slices through the middle or slightly lower. Adjust the apples as desired and place on top of the glass.