About the Recipe
This cocktail brings together the seasonal flavors of apples, pears, ginger, and maple. Bourbon gives it a bit of bite and backbone.
½ cup maple syrup
¼ cup diced peeled fresh ginger
¼ cup boiling water
1 cup bourbon
½ cup pear brandy (such as Poire Williams) or pear-flavored vodka
½ teaspoon Angostura bitters
2 cups chilled brut-style hard sparkling apple cider (such as Foggy Ridge Serious Cider)
8 thin apple or pear slices (optional)
Place first 3 ingredients in a blender; process on HIGH 30 seconds or until ginger is almost liquefied. Cool 2 minutes; strain through a fine sieve into a bowl, pressing with the back of a spoon to extract liquid. Discard solids.
Combine 3 tablespoons maple mixture, bourbon, pear brandy, and bitters in a small pitcher. Add ice; stir for at least 15 seconds or until well chilled. Strain about 1/4 cup into each of 8 chilled cocktail coupes or Champagne flutes; top each serving with 1/4 cup cider. Garnish with apple or pear slices, if desired. Serve immediately.