We suited up for a good soak of fall rain and headed down to the annual Mushroom Festival at beautiful Mount Pisgah Arboretum. Besides the main event (an impressively HUGE wild mushroom display that is collected and organized by taxonomic classification by local mycologists and students) the festival also has on-site apple pressing and cider for sale! You know what that means? Fall cocktails!
Steven has been pretty excited for this cider. One of his favorite creations of the season pairs fresh apple juice with spicy ginger liqueur (he used Canton) and a nice smooth bourbon for a classic flavor combination. I like to let the apple garnish soak in the cocktail for a few minutes before nibbling. I can’t wait to sip this on the porch tomorrow night with jack-o’-lanterns glowing in the darkness of Halloween.
autumn star cocktail
1.5 oz to 2 oz bourbon
.5 oz ginger liqueur
4 oz Mount Pisgah apple cider
fresh grated organic sweet cinnamon
Place a large ice cube in a rocks glass. Fill a shaker with fresh ice and pour in the bourbon, ginger liqueur, and apple cider. Shake and strain into the rocks glass. Garnish with an apple slice cut so the seed star shows and then grate fresh cinnamon over the top. You could also make this a hot toddy by warming up the apple cider and then pouring in the booze – served in a mug, of course!