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Hi, everyone. We are blessed to be New Englanders this time of year. It’s fall, and the beauty of our beautiful state in its full, majestic glory.

A few years, I attempted to create a cocktail that was reflective of our state, and the town of Hollis where I grew up.  With much deliberation, usually after hours breaking down the bar after all the customers had left (and after a glass or two of chewy, smoky, cherry tinged Zinfandel), I would begin my creative work behind the bar. Indeed, it was after a 10 hour shift of hard, creative work, but for some reason, I felt a blissful state after hours knowing I had enjoyed the company of our wonderful customers and laid it all out on the line.  In short, I felt warmed up from the many combinations of cocktails created during the evening. In addition, I could unwind and work at a slower pace.

And what would I try and perfect on that early September night?  My all-time favorite…. “The Apple Picker”.

Apple Picker Martini

2 oz. Sour Apple Pucker

2 oz. apple vodka

1 oz. butterscotch syrup (see recipe below)

ice

Grade A maple syrup

cinnamon sugar

Chill 6 ounce martini glass. Rim inside of glass with maple syrup.  Tip glass over a dish filled with cinnamon sugar and rotate glass until coated with a generous amount.

Pour Sour Apple Pucker and vodka into a martini shaker filled with ice. Add simple syrup. Secure cover and shake diligently for 10 seconds. Pour into martini glass. The drink should be a soft caramel green and should be about 1/8 inch below the rim, so the liquid does not touch the cinnamon sugar.

Punch 5 inch maple twig skewer through apple wedge (lengthwise).  Note, apple wedge is quartered and slightly rounded.  Place garnish into drink and serve.  The red side off the apple should be facing the person drinking the martini.

Notes:

Maple syrup should be grade A, as it’s thicker and will not drip as easily into the glass. The chilled glass also will help prevent dripping.

Butterscotch Simple Syrup

1 liter water

1 cup sugar

1 cup prepared butterscotch syrup

1/2 cup honey

3 Tb. brown sugar

Pour water into stock pot, and bring to a boil. Reduce heat to medium-high, add sugar and stir. Add butterscotch and stir. Then add honey and stir. Add brown sugar and stir.  Continue to stir for 1 minute, then allow to simmer for a few minutes.

The syrup’s consistency should be on the thin side, so you are able to dispense the syrup from a squirt bottle.

Makes about 1 quart of butterscotch simple syrup.