Choosing the early autumn recipe is a wise decision. You are sure to appreciate the apples, pears, cinnamon, and ginger that add a wonderful depth to a reasonably priced gin. Designed for Bombay Sapphire Gin, this recipe was created by New York City mixologist Adam Schuman. In addition to being a great example of modern mixology at its finest, this cocktail is not difficult to make at all. The drink begins with an infusion of apples and pears that come together to add interesting flavors to gin. The cocoa bitters are added to give it a rich flavor, and a cinnamon stick garnish lends its flavor to the mix as you sip on the drink.
Recipe Variations
Are you too busy to get an infusion? Gin should be poured directly from the bottle. There will be less fruit flavor in the drink, but it won’t be any less interesting. It is possible to muddle apple and pear slices with the lemon juice before adding the rest of the ingredients and shaking the drink. Even this alone can make a big difference in the flavor. Make a spiced pear liqueur to enhance a pear brandy with or make a pear brandy with homemade spirits. With both warm and cool spices, the liqueur combines pears with allspice, cinnamon, cloves, and star anise to create a drink that would work wonderfully in an autumn cocktail. It’s perfectly fine if you skip the absinthe, though it adds a nice element to this drink. It already has a lot going on. Without it, you’ll still be able to enjoy plenty of autumnal flavors.
