One of our favorite times of the year for cocktails is autumn. The chill in the air, the turning of leaves, the seasonal spices…all of it just blends together to make us want a cocktail. Of course our other favorite time of year for a cocktail is daytime, so take that as you will.
This seasonal creation comes from drink-maker, frequent contributor, and all-around good guy Brian Prugalidad (@hoyboss instagram) at Bracero in San Diego. The real star of this show is Prugalidad’s Granny Smith Apple Syrup. The name is a bit of a misnomer because there is more going on in the syrup than just apples and sugar. To add some layers, he’s also thrown in black peppercorn and clove. In fact, let’s just get right down to it:
Brian’s World Famous Granny Smith Syrup (we totally made that title up)
8 Granny Smith Apples sliced thin
4 cups water
4 cups granulated sugar
2 tablespoons black peppercorn
1 tablespoon whole clove
Throw the entire party into a pot and let simmer for thirty minutes. Allow it to cool to room temperature, strain, and enjoy.
So once you’ve got your syrup all squared away, you’re going to take that, your Demerara rum (a rich, sweet rum made from, wait for it…Demerara sugar), fresh lemon juice, and CioCiaro, shake it all up and serve with a dehydrated apple and cinnamon dust. But waaaiiiiiiit just a second, are you thinking what we’re thinking?! What the hell is CioCiaro? Just kidding, we actually know what CioCiaro is, and we’re gonna tell you right now… CioCiaro is an amaro (we’ve discussed those before) with bittersweet notes of orange and cinnamon. It is named for a region in Italy where it was first created, and on a side note it is said to make a great substitute for the all but extinct Amer Picon.
Juan a Day
1.5 oz Demerara Rum
1 oz lemon
.75 Granny Smith Apple Syrup*
That’s it kiddos- just a little apple/cinnamon/citrus/orange/bittersweet cocktail to warm your bones as the thermometer starts to drop. Slainte!