For me, the change of seasons from fall to winter is about memories of holidays with loved ones and the sweet and savory family favorite recipes that we can’t help but love year after year. The flavors of apple and caramel were a tradition at my grandmother’s home over the holidays. Each year she’d set out traditional southern dishes alongside New England favorites.

This cocktail pairs well with cured meats, cornbread stuffing, rich mac and cheese, roasted veggies, and savory dishes. Or enjoy it for dessert.

Spiced Candied Apple

¹/₄ oz lemon juice

1 oz brandy

1 oz Bulleit Rye whiskey

1 oz caramel pumpkin spice syrup (recipe below)

2 oz of apple cider

2 oz of dry champagne or soda water

In a shaker filled with ice, combine the lemon juice, brandy, Bulleit Rye, caramel pumpkin spice syrup, and cider. Shake well and strain over fresh ice in a rocks glass. Top with two ounces of dry champagne or soda water. Add a slice of apple to garnish.

If you prefer, substitute vodka or another spirit for the whiskey.

Caramel Pumpkin Syrup

Blend four ounces of any good caramel syrup with two ounces of pumpkin pie syrup (I like Maison Routin brand).

In addition to using the caramel pumpkin syrup in your Spiced Candied Apple cocktail, it’s perfect for your morning cup of joe or to spice up your cider for a delicious winter mocktail.

Cheers to all!