Autumn in a glass- Apple Butter Martinis

No matter how subtle the change in weather, the transition to fall is being celebrated in our house. In upstate New York the apple tress are full of ripe fruit. We’ve already made the family’s famous apple cake recipe twice, with another bake planned for this weekend.

Apple butter is one of our canning staples at harvest time. Our new favorite way to enjoy it is muddled into a cocktail. This sipper is super simple because the apple butter packs such a variety of flavors. You get a complex drink with only four ingredients.

APPLE BUTTER MARTINI

3 parts vodka
1 part apple butter
1 part ginger simple syrup*
Juice from 1/4 lemon per serving
Apple slices rubbed with lemon juice for garnish

Combine vodka, apple butter, ginger syrup and lemon juice in a shaker with some ice. Shake like a crazy person. Strain into a glass and garnish with apple slices you’ve rubbed against the lemon. (We like to serve these in mason jars filled with ice because of the down-home spirit of apple butter, but we’ve also served them in martini glasses for more formal occasions.)

*GINGER SIMPLE SYRUP
If we don’t have time to make our own ginger simple syrup and cool it down by the time we’re ready to muddle, we use the delicious ginger syrup from the nationally available brand Stirrings. All of their products are flavored with natural ingredients, and the ginger syrup packs a wallop. That being said, simple syrup is called ‘simple’ for a reason, and there is no question the freshness amps up a cocktail.

Bring equal parts of water and sugar to boil in a saucepan over medium-high heat. For an evening of sippers we usually use 1 cup of each. Stir until the sugar is dissolved. Add several slices of fresh ginger to taste. There is no need to peel the ginger, and just add as many slices as your palate appreciates. As soon as the mixture boils remove from heat. Let it steep for 15-20 minutes. As you strain it into a container, press the ginger with the back of a spoon to release as much flavor as you can. Cool the syrup before muddling-up a cocktail. We have kept the syrup in a covered container in our fridge for up to a week.

Don’t toss the ginger away. You’ve pretty much made candied ginger which can be used as a drink garnish, or even served as part of a cheese platter. As the bartender at least you deserve to nibble on a piece while you muddle.

Wishing you a happy harvest season!