I first wrote about apple syrup a couple years ago. I just wanted to remind you all that seriously, this stuff is legit. You should make some while you can still find unpasteurized cider in the store.
I do love living in Michigan for a number of reasons, but the apple harvest is definitely in the top ten. Josh purchased 15 gallons of freshly pressed cider to make hard cider. I had him pick up a couple extra gallons for me to make syrup. We got a cran-apple blend, and a semisweet blend.
The first syrup I’ve made this week used the cran-apple blend plus a couple of Tahitian vanilla beans and 40 minutes later, the result was a gorgeously amber-colored syrupy explosion of flavor. We actually drank a little from a cocktail glass; it’s that fancy.
I think that next will be a cinnamon-heavy blend for my french toast (yum). But seriously, go forth and make yourselves some yum.
Basic apple syrup recipe
I know who did it. I know who did it. It was Professor Plum, with the dagger, in the kitchen.
I always did love Clue. Also, cheesy food puns (ha! “cheesy!”). And this cocktail gave opportunities for both of those. Also, for a delicious libation using some of summer’s most beautiful fruits. I’ll let you decide which plums you want to use—red, black, yellow, whatever. Combine them here with sugar, limes, gin and we’re going to replace the sparkling water in this recipe with your favorite sparkling wine.
Now, the original recipe from the amazing Miss Martha herself makes 10 drinks. Now, maybe you’re having a lot of company. That’s great. But if it’s just you, 10 servings might be a tad overdoing it. So feel free to cut it down a bit. Essentially, you’re going to use the sugar plus 1.5 cups of water to make a simple syrup, adding in the plums near the end for flavor. You can stick with that part. Then just follow step 2 in the instructions for each individual cocktail you want to make.
Update: I have to say, I actually really enjoyed this cocktail. It was very sweet, so if sweet’s not your thing, you may want to skip it. But it was delicious and lovely to look at in the giant round globe glasses I used. Also…super boozy!
Martha’s Plum Cocktail Recipe
As I mentioned in the apple dumpling post, we (Josh, Paul and I) recently took a mini-foodie-field trip to Dexter Cider Mill to stock up for Falltopia. (I’ve decided to re-name autumn from the pessimistic “Pre-Winter” to the more halcyon-sounding “Falltopia” in hopes of learning to appreciate it more. Will it work? Probably, right up until it gets cold again.) We got donuts, apples, and plenty of cider for drinking, making hard cider (Josh’s thing) and lots of other goodies. This apple syrup here is the first of those “other goodies.”