Honeycrisp Old Fashioned.
There is no season I get more excited about than apple season.
Specially, honeycrisp apple season. More specifically, apple cider season. Why must honeycrisp season be so short? I swear in two weeks, they will be GONE.
Must use them in as many ways as possible right this instant. Honeycrisp overload, here we come.
Earlier this week I introduced Max to honeycrisp apples. He had them last year, but I often roasted them or pan-roasted them in some cider with cinnamon for dessert. He LOVED those. But now he is older and decided that whoa! – apples are like balls and he’s just going to throw them (um, no), I had to share my honeycrisp love. So he’d eat them instead of throw them.
It’s kind of working. Kind of.
He absolutely loves them. BUT. He loves tossing them around. Like whyyyy? He now knows how to go into the fridge and find the apple gold in my crisper drawer so I need a new plan. Obviously.
But let’s move on to the more grown up side of things because I just might have made a honeycrisp syrup.
A homemade honeycrisp syrup. !!!!!!
This warrants an asinine amount of exclamation points.
I was hesitant about using a syrup in a old fashioned, but to my surprise, tons of recipes that I looked at used simple syrup. Many used the classic bitters + sugar muddle in the bottom too, which is what I am used to. This made me feel better because, you know, when you’re uneasy about anything in your life, you turn to google to see what the rest of the world says. And boom – you’re cured/dying/normal/a freak.
This may be my signature fall cocktail for 2016. I always lean towards apple cider margaritas or sangria, but this is just so simple, so warming, so delightful. And that honeycrisp syrup is fabulous on ALL THE THINGS.
Seriously. Just make that. Promise?
- honeycrisp syrup
- 2 honeycrisp apples, peeled and diced
- 1/4 cup water
- honeycrisp old fashioned
- 1 ounce honeycrisp syrup
- 2 to 3 drops bitters
- 2 ounces bourbon
- thinly sliced apple for garnish
- cinnamon sugar, if desired
Place the apples and water in a saucepan and heat over medium heat. Cook until the mixture is simmering and the apple is tender and begins to break down. Transfer the mixture to a blender or food processor and puree until smooth and blended. Strain over a fine mesh sieve into a measuring cup.
The amount of honeycrisp juice you have is how much sugar you need. If you have 1/2 cup, use 1/2 cup sugar. Equal parts. Place both the honeycrisp juice and the sugar in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is simmering. Remove from the heat and let cool completely. Store in a sealed container in the fridge.
Place an ice cube(s) in a chilled tumble and add the honeycrisp syrup. Add a few drops of bitters, then add the bourbon. Stir, add the apple slices and serve. If desired, you can rim the glass in cinnamon sugar or sprinkle cinnamon sugar on top of the apples.
Such a crush on this.