Apple Buttered Up
The smooth, warming quality of brandy and bourbon pair with a sweet-herbaceous simple syrup and apple to create a cocktail bursting with fall flavors. This recipe makes about 1 cup (8 fl. oz./250 ml) syrup, enough for about 8 drinks. Any leftover syrup can be strained into an airtight container and stored in the refrigerator for up to 2 weeks. Try it shaken in a cocktail, blended into smoothies or use it as a base for lemonade.
Ingredients:
For the thyme simple syrup:
- 1 cup (8 fl. oz./250 ml) water
- 1 cup (8 oz./250 g) sugar
- 6 to 8 fresh thyme sprigs
For the cocktail:
- 1 oz. (30 ml) thyme simple syrup
- 1 oz. (30 ml) fresh lemon juice
- 1 1/2 oz. (45 ml) Williams Sonoma Cinnamon Apple Butter or Williams Sonoma Bourbon Apple Butter
- 2 oz. (60 ml) Laird’s Straight Apple Brandy
- 2 oz. (60 ml) bourbon
- Dash of Angostura bitters
- Dried apple slice for garnish
- Fresh thyme sprig for garnish
Directions:
To make the thyme simple syrup, in a small saucepan over medium heat, combine the water and sugar. Stir until the sugar dissolves completely and the mixture starts to simmer. Remove from the heat and add the thyme sprigs. Cover and let steep for 30 minutes. Strain and let cool to room temperature.
To make the cocktail, in a cocktail shaker filled halfway with ice, combine the thyme simple syrup, lemon juice, apple butter, brandy, bourbon and Angostura bitters. Shake 10 to 15 times, then strain into a chilled martini glass. Garnish with the dried apple slice and thyme and serve. Makes 1 drink.
Williams Sonoma Test Kitchen
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