In my memories of the holiday season, the smell of baking apples with cinnamon, clove, and other warm tone spices stand above all others. So when Katruska and I started working on a series of holiday cocktails, I knew I wanted us to create a beverage that reflects the warmth of those memories. With that in mind, we created the “Tarte aux Pommes Epicée (Spiced Apple Pie).” Sharing this libation with your family is a great way to kick off the holiday season!
Tarte aux Pommes Epicée
1 part spiced Calvados*
1 part ginger liqueur (Canton)
1 part orange liqueur (Liqueur d’Orange)
Combine ingredients in a cocktail shaker with lots of ice. Shake until well chilled. Serve neat in a martini or liqueur glass. If you wish, grate nutmeg over the beverage to finish.
4 sticks cinnamon
10 whole cloves
10 whole allspice
Calvados (French apple brandy)
Toast cinnamon, cloves, allspice in a pan. After cooling the spices, place each in a heat-resistant container (I use a bottle with a stopper) and pour in desired amount of Calvados to be infused. Let steep for 1-3 days or until desired strength of flavor is achieved.