Regarding the temperate climate, with broadleaf trees changing color seasonally, there is a charisma in the air, an inspiration, a profound unveiling of the inner self where breathing the cooler air and seeing the astonishing colors of the leaves reminds me of my genuine reflection. I am not at peace. Yet, this season brings a quiet in my heart I have waited for since last year. Autumn is a journey of exploration, and all the realms entirely within myself. Nature is on the move. When it first arrives, it is as if it is an accident – that stunningly chilly morning. Refreshing, on the other hand unnerving and disturbing, almost as if something is wrong. Turns out it is good jacket weather, and time to eat some apples, and anything with them in it.
If you read my Apple Season cocktail from last year, I made a similar cocktail, again inspired by apples. The first difference with this one is with the rum, using three rums instead a single rum and Applejack combination. Not that all daiquiris require Cuban style rums, I wanted that flavor attention. The Bajan rum spices the Matusalem, not as a spiced rum would, but in the same way salt enhances the richness in a dessert. And the dark Coruba adds a lovely brown sugar flavor, rather than molasses. Instead of just lime juice, I wanted to incorporate more flavor from the oils from the lime peal in the muddling, as well as the unique blending with the sweetness of the lemon peal. Then, the amounts of cider and cider syrup** are increased to make a larger and sweeter drink. I also wanted to change the bitters, feeling Regan’s orange bitters would give a better impression than the savory Angostura, particularly with both lemon and lime. My first apple cocktail was a more refined drink, and needed double-straining, floating a delicately thin slice of apple to float. The Autumn Daiquiri is a bit more playful, not only with flavors, but the unstrained salad-effect.
Autumn Daiquiri 1 oz Matusalem Gran Reserva 1/2 oz Mount gay Eclipse 1/2 oz Coruba dark 1/2 lime (chopped) 1/4 lemon (chopped) 3/4 oz apple cider syrup** 2 1/2 oz apple cider 1/4 sweet apple (chopped) 2 dashes Regans' Orange Bitters No.6
Muddle lemon, lime, apple, syrup & bitters. Add rest & shake hard with ice. Pour unstrained into chilled old-fashioned glass (or collins glass). Garnish with a hearty apple wedge.
**Apple Cider Syrup 2 Tbsp butter 1/2 cup sugar 1 Tbsp cornstarch 1 tsp cinnamon powder 1 cup apple cider 1 Tbsp fresh lemon juice
Simmer just below boil for few minutes to reduce slightly, stirring regularly. Take off heat and let stand until room temp. This will taste better the next day, but ready to eat right now with your pancakes…or aebleskivers…or Swedish coffee bread.