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? It feels like in two weeks they disappear from the stores.
I try to use them in every way possible while they’re here. Honeycrisp overload, incoming.
Earlier this week I introduced Max to honeycrisp apples. He had them last year when I roasted or pan-roasted them in cider with cinnamon for dessert and loved those preparations. Now that he’s older he thinks apples are toys and wants to toss them around—definitely not ideal—so I started offering them in small pieces so he’d eat them instead of throw them.
It’s working, mostly.
He absolutely adores the apples. But he’s still convinced they’re throwable. He can now open the fridge and find the apple stash in my crisper drawer, so a new plan is needed. Obviously.
On the grown-up side of things, I may have made a honeycrisp syrup.
A homemade honeycrisp syrup. Yes—really.
I was hesitant about using syrup in an Old Fashioned, but many recipes use simple syrup. Others use the classic bitters-and-sugar muddle at the bottom of the glass, which is what I’m used to. Seeing multiple versions made me comfortable trying syrup—sometimes a little research is all you need to feel okay about experimenting.
This could be my signature fall cocktail. I usually gravitate toward apple cider margaritas or sangria, but the Honeycrisp Old Fashioned is so simple, warm, and satisfying. That honeycrisp syrup is also wonderful on pancakes, yogurt, or roasted fruit—really, on everything.
Trust me: make the syrup. You’ll thank 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 over medium heat. Cook until the mixture simmers and the apples are tender and starting 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 honeycrisp juice you obtained; use an equal amount of granulated 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 constantly until the sugar dissolves and the mixture comes to a simmer. 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 rocks glass and add 1 ounce honeycrisp syrup. Add 2–3 drops of bitters, then pour 2 ounces bourbon. Stir gently, garnish with thin apple slices, and serve. If you like, rim the glass in cinnamon sugar or sprinkle a little on top of the apple slices.
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I have such a crush on this cocktail.