Apples and Honey Cocktail to Send Off Rosh Hashanah
Photo credit: Katie Emmerson
Apples and honey are the mainstays of Rosh Hashanah, the Jewish New Year, which means that a drink combining both—from renowned cocktail bar The Hawthorne in Boston, Massachusetts—is right up the holiday’s alley.
A play on the classic whiskey smash, the Orchard Smash (the brainchild of The Hawthorne bar manager Katie Emmerson) swaps out traditional whiskey for another fiery spirit, apple brandy. Combined with a triple sec that’s been spiked with cinnamon and black pepper, there’s a good load of autumnal spice, a sweetening spritz of honey, and a dash apiece of lemon and mint for tart, bright notes. The result? ”Pretty classic fall flavors,” says Emmerson, in one sip.
Think apple brandy is too sweet for you? Think again, says Emmerson: American-style apple brandy (she likes Laird’s) “has more of a bite and more of an appeal to the whiskey crowd.” Yet the finished concoction is “refreshing enough that you can give it to people that don’t think they like [whiskey].”
The appeal of an elixir like this one will last long after Rosh Hashanah wraps up, and might be just the thing to sip in an apple orchard this fall.
Orchard Smash
From Katie Emmerson of The Hawthorne
Makes 1 cocktail
3/4 oz. cinnamon and black pepper–infused triple sec (such as Combier) (see below)
1/2 oz. Honey Syrup (see below)
Half a lemon, quartered, plus lemon wheel to garnish
5-8 mint leaves, plus sprig to garnish
1.5 oz. apple brandy, such as Laird’s
Cinnamon and pepper–infused triple sec:
8 oz. triple sec
1/2 oz. crushed cinnamon sticks
2-3 black peppercorns
Steep all ingredients together, then strain out liquids.
Honey syrup:
1 Tbsp. water
3 Tbsp. honey
In a small mixing bowl, combine ingredients until dissolved.
To make cocktail:
Combine triple sec and honey syrup in large mixing glass. Add lemon quarters and mint, and gently muddle until fragrant, about 10 seconds. Add apple brandy, then shake without ice and strain into an empty rocks glass. Fill glass with crushed ice, then garnish with mint sprig, lemon wheel, and straw.
