Mulled Maple Apple Daiquiri

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If you go to the trouble of making a tiny apple helmet for your tiny chicken to wear for a photoshoot, just be forewarned that she’s probably going to throw a tiny temper tantrum and only wear it for two seconds before she Isaac Newtons that ridiculousness to the ground.

Ahhhhhh, fall. Apples galore. But it’s still pretty hot and summerful (and probably will be in SoCal until December 29th-ish), so let’s drink something that bridges the gap between the two seasons. Bring on the tart apples and cozy mulling spices—but put them in a damned summery daiquiri, okay? Okay.

MULLED MAPLE APPLE DAIQUIRI

Makes 1 serving.

Ingredients:

• 2 oz. aged rum

• 1 oz. fresh lemon juice

• 1 oz. unsweetened apple juice

• 1/2 oz. Spiced Maple Syrup (instructions below. Makes enough for a few servings. Also…if you skip the spices and just use plain maple syrup, it tastes great, too!)

  • 1/2 cup maple syrup

  • 1/4 water

  • 1 cinnamon stick

  • 4 allspice seeds

• apple slices for garnish

  • To make the Spiced Maple Syrup: Add syrup, water, cinnamon, and allspice to a small pot, and simmer over medium heat for 10 minutes, stirring occasionally. Remove from heat and allow to cool. Strain liquids into airtight container and store in fridge for up to 2 weeks.

  • To make the cocktail: In a shaker with ice, combine rum, lemon juice, apple juice, and syrup and shake until chilled. Strain into a coupe glass and garnish with apple slices.

In summation: I highly recommend this summery fall drink. I do not recommend apple helmets for your chickens.

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