Apple Pie Mule
Apple Pie Mule… Because bourbon is king!
Because apples are about to blow up.
Because the air is slowly becoming cool and crisp.
Because bonfires are better with booze.
Because this cocktail is easier to shake than a pie is to make.
^^All very good reasons to shake up this Apple Pie Mule.
There’s nothing wrong with a classic mule, but I’m physically unable to leave well enough alone. I like my mules to change with the season. This summer, I made a Black Cherry Mule using sweet summer cherries, and last winter I utilized vibrant citrus in this Rosemary Citrus Moscow Mule.
Since I was lacking a fall mule recipe in the archives, I decided to use my stash of honey crisp apples and favorite bottle of apple whiskey to create a mule of the apple pie variety. It’s damn tasty, too!
Apple Pie Mule
This Apple Pie Mule is infused with apple whiskey, a splash of elderflower liqueur, and topped with sparkling apple cider. It gets its classic pie flavor from homemade cinnamon simple syrup.
Ingredients:
Mule
- 2 ounces apple whiskey
- 1/2 ounce elderflower liqueur
- 1/4 ounce cinnamon simple syrup (recipe below)
- 4 ounces sparkling apple cider
- apple slices for garnish
- cinnamon sticks for garnish
Cinnamon Simple Syrup
- 1/2 cup raw sugar
- 1/2 cup water
- 6 cinnamon sticks
Directions:
Mule
- Fill a mule mug with ice.
- Add whiskey, elderflower liqueur, and simple syrup to the cup of a cocktail shaker. Add ice. Give the mixture a few vigorous shakes. Transfer the mixture to the prepared mule mug. Garnish with apple slices and cinnamon sticks.
Cinnamon Simple Syrup
- Add sugar and water to a saucepan. Bring the mixture to a gentle simmer; continue to simmer, stirring occasionally, until the sugar dissolves.
- Take the saucepan off the heat and add the cinnamon sticks. Cover the pot and allow the mixture to sit overnight. Strain the mixture. Transfer to an airtight container and store in the refrigerator for up to 1 month.
