There is no season I look forward to more than apple season.
Especially Honeycrisp season. And even more specifically, apple cider season. Why is Honeycrisp season always so short? I swear in two weeks they’re gone.
I try to use them in as many ways as possible while they last. Honeycrisp overload: here we come.
Earlier this week I introduced Max to Honeycrisp apples. He had them last year, but back then I often roasted or pan-roasted them in cider with cinnamon for dessert. He loved those. Now he’s a bit older and decided apples are like balls and proceeded to throw them (um, no). I had to get creative so he’d eat them instead of toss them.
It’s working—sort of.
He truly loves them, but now he also loves tossing them around. Why? He even figured out how to open the fridge and find the apple treasure in my crisper drawer, so I need a new plan. Obviously.
On the grown-up side of things, I may have made a Honeycrisp syrup.
A homemade Honeycrisp syrup. Yes, really.
I was hesitant to use a syrup in an Old Fashioned, but many recipes I looked at do use simple syrup. A lot still call for the classic bitters-and-sugar muddle, which I’m used to, so that made me feel better. When you’re uneasy about a change, a quick search often shows that many people do the same thing—and then you realize you’re not alone.
This might be my signature fall cocktail this year. I usually reach for apple cider margaritas or sangria, but this cocktail is so simple, warm and satisfying. The Honeycrisp syrup is wonderful on many things beyond cocktails.
Seriously—make the syrup. Promise me.
Honeycrisp Old Fashioned
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Ingredients
- Honeycrisp syrup
- 2 Honeycrisp apples, peeled and diced
- 1/4 cup water
- sugar
- Honeycrisp Old Fashioned
- 1 ounce Honeycrisp syrup
- 2 to 3 drops bitters
- 2 ounces bourbon
- thinly sliced apple for garnish
- cinnamon sugar, if desired
Instructions
Honeycrisp syrup
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Place the apples and water in a saucepan and heat over medium. Cook until the mixture simmers and the apples are tender and begin to break down. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve into a measuring cup.
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Measure the amount of Honeycrisp juice you have—use an equal amount of sugar. For example, if you have 1/2 cup juice, use 1/2 cup sugar. Combine the juice and sugar in a saucepan over medium heat and whisk until the sugar dissolves and the mixture simmers. Remove from heat and let cool completely. Store in a sealed container in the refrigerator.
Honeycrisp Old Fashioned
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Place ice in a chilled tumbler and add the Honeycrisp syrup. Add a few drops of bitters, then pour in the bourbon. Stir, add the apple slices for garnish, and serve. If desired, rim the glass with cinnamon sugar or sprinkle cinnamon sugar over the apple slices.
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I appreciate you so much!
I have such a crush on this cocktail.