Apple-Tarragon Bourbon Fizz
I have to admit, I am not the bartender in our household. My husband, Adam, takes full control of our alcohol consumption and I am 100% here for it. While he takes his cocktail making very seriously, and typically never disappoints, I decided to take the reins on this one. I owe my love of bourbon to him, and what’s Fall without an apple recipe.
The combination of those two things was my inspiration for this festive drink. If you don’t have tarragon, or simply do not like it, swap it for rosemary or thyme. I decided to try my hand at making a “shrub” which is a fancy term bartenders give to an acidulated syrup that is typically combined with alcohol and soda water.
The combination of those two things was my inspiration for this festive drink. If you don’t have tarragon, or simply do not like it, swap it for rosemary or thyme. I decided to try my hand at making a “shrub” which is a fancy term bartenders give to an acidulated syrup that is typically combined with alcohol and soda water.
Ingredients:
3 honeycrisp apples (about 1 pound 3 ounces), cored and sliced 1/2-inch thick
2 large sprigs tarragon, plus more for garnish
1/2 cup granulated sugar
4 tablespoons apple cider vinegar
4 ounces bourbon
8 ounces plain soda water
Cooking Instructions:
Combine the apples, tarragon, sugar and 1/2 cup water in a large skillet. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low, cover and simmer until the apple skins just begin to soften and the sugar has completely dissolved, 7 to 8 minutes.
Carefully transfer the mixture to a blender and blend until completely smooth. Strain through a fine mesh sieve into a heatproof measuring cup or bowl. (You will have pulp leftover in the strainer which is basically applesauce. Store it in an airtight container in the refrigerator for up to 2 weeks for a sweet snack). You should have about 1 1/2 cups liquid. Add the apple cider to the liquid and stir to combine. Refrigerate until chilled, about 1 hour.
To make the cocktails: add 6 ounces apple syrup and the bourbon to a cocktail shaker. Fill the shaker with the ice and shake until cold. Fill two glasses with ice and divide the mixture between the glasses. Top each glass with 4 ounces of soda water. Garnish with a tarragon sprig, if desired. Refrigerate the remaining apple syrup in an airtight container for up to 1 month.
Yield: Makes 1 3/4 cups syrup or 2 cocktails
Active Time: 15 minutes
Total Time: 1 hour 15 minutes (include chilling time)
That’s all you need.