Mezcal-Spiked Apple Cider to Ring In Fall
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Lily Diamond of Kale & Caramel showcases fall’s favorite fruit — the apple! — in a smoky mezcal-based cocktail.
Photo courtesy of Lily Diamond
By Lily Diamond, of Kale & Caramel
When I started dreaming up recipes to celebrate the arrival of apples this season, the smoky aroma of mezcal started to awaken in me a cocktail excitement I didn’t know I had. These babies are rootsy, complex with touches of rosemary, and tart with lime juice.
They’re a cinch to make, and they go down absurdly easily. Too easily. Maybe make sure you don’t have to drive anywhere after you make them.
Rosemary Mezcal Apple Cider
Serves 4
8 ounces mezcal
4 ounces fresh lime juice
1 tablespoon agave nectar
2 cups unfiltered apple cider
Few pinches sea salt
4 fresh rosemary sprigs
Ice to shake, and ice to serve
Apple slices, to garnish
Pour mezcal, lime juice, agave, apple cider, and a few pinches of sea salt into cocktail shaker. Stir to incorporate agave.
Pinch off a few rosemary leaves and muddle into liquid for just a few seconds, crushing against base of cocktail shaker to release flavor.
Add ice, cap cocktail shaker, and shake. Pour through strainer into glasses with large ice cube and garnish with rosemary sprigs and apple slices.
More cocktails for fall:
6 Apple Cider Cocktails That Take Autumn to the Next Level
These Halloween Cocktails Are Hauntingly Delicious
The Ultimate Bourbon Cocktail You’ve Never Heard of
