Tarte aux Pommes Epicée (Spiced Apple Pie)

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)
Nutmeg (optional)

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.

*Spiced Calvados
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.