Author Notes
Every year in Toronto, towards the end of summer, the city hosts the Canadian National Exhibition. There are rides, games, shopping centres, food trucks, and most importantly, carmel apples. I love carmel apples. I REALLY love carmel apples. I love them so much, in fact, that I decided to think up a brunch cocktail that would pay homage to the sweet treat, especially for suckers like me who were stuck bartending brunch instead of riding the Zipper over and over again like some big, mildly drunk child. This drink is perfect as a sweet, post-brunch bev, and would also probably make a killer shooter if you tweaked the measurements a bit. —Wyatt Shorter
Ingredients
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2 ounces
Brugal Añejo Rum
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3/4 ounce
Lemon
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1.5 ounces
Butter Agave Syrup
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4
Green Apple Slices
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2 tablespoons
White Sugar
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1.25 tablespoons
Ground Cinnamon
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1.5 ounces
Cava/ Champagne
Directions
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In a shaker tin, muddle the sectioned Apple Slices, Butter Agave Syrup, Rum, and lemon.
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Add Ice to the shaker tin, cap, and shake vigorously.
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Mix the sugar and cinnamon together on a small plate suitable for rimming a glass.
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Rim a coup glass with the cinnamon sugar mixture.
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Double Strain the drink in to the coup glass
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Top the drink with the Cava/ Champagne.
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