A Bright, Crisp Cocktail to Welcome Fall
You know how great it is when you introduce a friend to something new and they go all crazy for it? Well, it may not be in the same league as turning someone on to bungee jumping or roller derby, but I’m pretty psyched that I introduced “Ginger” to ginger beer. Now she’s a connoisseur of the spicy, non-alcoholic brews (think ginger ale but with more tang), and recently slipped me a bottle of Reed’s Spiced Apple Brew. Pretty tasty, especially when combined with rum, Chartreuse and mint!
I’m glad I spotted this recipe before winging it, because it wouldn’t have occurred to me to try the Chartreuse. The apple-y ginger, Chartreuse and mint flavors dance really well here. I really couldn’t tease out the rum and I’m thinking that citrus vodka or plain rum wouldn’t make much difference.
Say hello to fall with this bright, crisp drink:
Mid-Autumn Highball (original recipe)6 mint leaves, plus sprig for garnish ¾ oz simple syrup (I omitted) ½ oz green Chartreuse 1 ½ oz citrus rum 3 oz alcoholic sparkling apple cider (I used 3 ½ oz Reed’s Spiced Apple Brew)
Muddle the mint leaves in a cocktail shaker, and then add ice and all ingredients except the Reed’s. Shake well to chill, and then pour into an ice-filled highball glass. Add the Reed’s brew and stir gently. Note: I substituted 3 ½ oz of Reed’s Spiced Apple Brew for the apple cider and omitted the simple syrup because I correctly suspected that the Reed’s would add enough sweetness.
Autumn is obviously hitting the Pacific Northwest early this year, and now I have the drink to toast the season. Thanks, Ginger!