Crisp Autumn Serenade
- 1/2 cup maple syrup
- 1/4 cup diced peeled fresh ginger
- 1/4 cup boiling water
- 1 cup bourbon
- 1/2 cup pear brandy (such as Poire Williams) or pear-flavored vodka
- 1/2 teaspoon Angostura bitters
- 2 cups chilled brut-style hard sparkling apple cider (such as Foggy Ridge Serious Cider)
- 8 thin apple or pear slices (optional)
- Place first 3 ingredients in a blender; process on HIGH 30 seconds or until ginger is almost liquefied. Cool 2 minutes; strain through a fine sieve into a bowl, pressing with the back of a spoon to extract liquid. Discard solids.
- Combine 3 tablespoons maple mixture, bourbon, pear brandy, and bitters in a small pitcher. Add ice; stir for at least 15 seconds or until well chilled. Strain about 1/4 cup into each of 8 chilled cocktail coupes or Champagne flutes; top each serving with 1/4 cup cider. Garnish with apple or pear slices, if desired. Serve immediately.
maple syrup, fresh ginger, boiling water, bourbon, pear brandy, bitters, apple cider, apple
Taken from www.myrecipes.com/recipe/crisp-autumn-serenade (may not work)