Wednesday, November 9, 2016

Apple-Infused Bourbon Moscow Mules

If you're thirsty and you know it, clap your hands!

*clap clap*

We did it, guys! We made it through the ugliest election year ever and now, my goodness, we are going to have a cocktail. We deserve it.

Because it's November and we all have the holidays on our mind, I took the liberty of taking a classic cocktail (the Moscow Mule) and making it festive (by swapping vodka for apple cinnamon infused bourbon).

I strongly suggest you keep this recipe for Apple-Infused Bourbon Moscow Mules in your back pocket for any and all holiday gatherings this year. They are sweet and spicy and full of flavor. We are on a huge mule kick (HA!) right now as we just got ourselves a set of monogram copper mugs. Although they aren't essential to the drink, they do have a funny way of keeping your drink chilled for longer - science!

To start, we need to infuse our bourbon. I'm no bourbon expert, so I just use whatever bourbon I like to drink in cocktails. Start by slicing up 2 fresh apples (maybe from that apple picking reserve we are all desperately trying to get through) and splitting them between two mason jars. Nestle a cinnamon stick inside and grate in some fresh nutmeg and lemon zest. Cover with bourbon and marinate in the fridge 6 hours or overnight. Now you're ready!

As for the Moscow Mules, we absolutely need ginger beer. Ginger beer is less sweet and a bit more spicy than ginger ale. If you're a ginger lover like me, you are going to be obsessed with any and all cocktails that use ginger beer. A bit of fresh lime will also serve you well in your mule journeys. Tart, fresh, the perfect compliment.

So, not to be dramatic, but these bourbon mules taste quite a bit like pie. The more you drink, the more the ginger flavor comes through, cutting the sweetness in a very addicting way.


Here's what you need for Apple-Infused Bourbon Moscow Mules* (Print Recipe!) 

for the apple-infused bourbon
2 apples, sliced
2 cinnamon sticks
pinch of freshly grated nutmeg
1 teaspoon lemon zest
4 cups bourbon (might not need all of it)

for the mules (see notes)
4 ounces apple-infused bourbon
juice of 1/2 a lime, plus lime slices for garnish
lots of ice
1 can ginger beer
apple slices for garnish

Here's what you do

for the apple-infused bourbon
Divide the apples, cinnamon, nutmeg, and zest between two clean 16 ounce mason jars. Top with enough bourbon to cover the apples. Cover, shake, and refrigerate for 6 hours. Bourbon will keep in the fridge for a week or more.

for the mules
In two copper mugs or high ball glasses, add 2 ounces bourbon and lime juice. Stir to combine. Fill the glasses nearly to the top with ice then pour in half a can of ginger beer to each. Stir gently and garnish with lime and apple slices. Enjoy at once.

Notes: The mule recipe will make 2 cocktails but can easily be doubled. The bourbon measurements will yield about 10 mules total, and leftovers can be used for other festive cocktails. You could make a large batch of this, but I wouldn't make it too far in advance so that the ginger beer stays bubbly and doesn't become flat.

*Gas Stove Girl Original Recipe

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