Poisoned Apple Cocktail
5.7 g
Net Carbs
0.2g
Protein
0.1g
Fat
1.3g
Fiber
97
Calories
Cooking tip: Combine green apple and bourbon for a fall cocktail you can enjoy all season long. Steeping a cinnamon stick and apple peel creates flavor depth in this cocktail that balances bourbon beautifully. We especially enjoyed the limoncello sparkling water, but lemon flavored sparkling water can be used instead.
Ingredients:
- 1/2 cup water
- 3 tablespoons brown style stevia-erythritol sweetener
- 1 medium (167g) granny smith apple
- 5 cinnamon sticks, divided
- 1 tablespoon granulated erythritol- stevia sweetener
- 1/4 teaspoon ground cinnamon
- 4 fluid ounces bourbon
- 1/2 teaspoon orange bitters
- 6 ounces limoncello flavored sparkling water
Directions:
- In a small covered saucepot over high heat, bring water to a boil. Stir in sweetener until dissolved and remove from heat. Add one cinnamon stick and the peel from the apple, cover and allow to steep for 15 minutes. Remove apple peel and cinnamon stick.
- Place roughly chopped apple in a blender. Pour the apple cinnamon liquid from step one into the blender with the apple and blend, scraping down as needed, until the apple is fully pureed. Pour into a clean glass jar and chill in the refrigerator until cool, at least 15 minutes.
- Rim each of 4 small rocks glasses: on a small, rimmed plate, combine granulated sweetener and ground cinnamon until evenly distributed. Use a wet paper towel to moisten the rim of each glass, then dip in the sweetener-cinnamon mix, and set aside to dry.
- To assemble each cocktail, into a cocktail shaker with a handful of ice add 1/4 cup chilled apple mix, 1 ounce bourbon, and 1/8 teaspoon orange bitters. Cover and shake until the exterior is very cold, at least 20 seconds. Strain into a small rocks glass with a couple large ice cubes and top with 1 1/2 ounces limoncello sparking water. Serve with thin slices of apple and finish with a smoking cinnamon stick if desired.
