THE APPLE FELL FAR FROM THE TREE COCKTAIL

This SoCal-style fall refresher by Steven Tuttle, the bar manager at San Diego’s Kettner Exchange, includes butterfly-pea-flower-infused blanco tequila, which means the drink turns a rich shade of blue to purple. It hints at autumn with the allspice-rum notes of Hamilton pimento dram, brightened by lime and Fuji apple syrup—all without losing the vibrancy of the tequila.

This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: November 2017.”

INGREDIENTS IN THE APPLE FELL FAR FROM THE TREE COCKTAIL  

1 ¹⁄₂ oz Butterfly-pea-flower-infused blanco tequila*

¹⁄₂ oz Plantation Stiggins’ Fancy Pineapple rum

¹⁄₄ oz Hamilton pimento dram

³⁄₄ oz Fresh lime juice

³⁄₄ oz Fuji apple syrup**

Garnish: 3 apple slices

Glass: Rocks

HOW TO MAKE THE APPLE FELL FAR FROM THE TREE COCKTAIL

Add all the ingredients to a shaker with ice and shake.

Strain into a rocks glass filled with fresh ice.

*Butterfly-pea-flower-infused blanco tequila: Steep 1/2 cup dried butterfly pea flowers in 1 750 mL bottle of tequila for 20 minutes.

**Fuji apple syrup: Peel 12 Fuji apples with a citrus peeler, using 4 cuts to save the apple cores. In a saucepan, add peels and cores to 6 cups of sugar and 9 cups water. Bring to a boil and let simmer for 35 minutes. Strain out peels and cores, and keep refrigerated for up to 1 week.