Happy Friday everyone. This week, I took a little field trip to the Winter Park Distilling Company- Home of The Bear and Peacock Brewing Company in Winter Park.
The Distillery offers several fantastic spirts including Genius Drive Vodka which I am using today for a caramel & cider infused “Moscow Mule”.
I wanted to create a cocktail that is perfect for Fall, but at the same time refreshing and crisp. I took a basic Mule recipe and added fresh apple cider, vodka and caramel. The caramel adds smoky notes and the apple cider just screams Fall. But what I really love its the apple fans spiked with lime juice. Not only does does the lime juice keep the fruit from browning, it provides the extra tang and cuts the sweetness. Mix in a martini shaker- and mix well- the caramel tends to sink to the bottom of the Mule. Top with ice and your favorite ginger beer and you have a cocktail you will enjoy as long as you can find fresh apple cider. This is not a drink to make with shelf stable cider. You want the fresh stuff in the juice section of your grocery store. Enjoy!
Caramel Apple Mule – Serves 1
1.5 oz Genius Drive Vodka
1/2 oz caramel sauce
1 oz fresh apple cider
1 Bottle of ginger beer
1 Apple- sliced into fans- remove seeds
Juice of two limes
Method- makes one Mule
- Place apple slices in a jar or bowl with the lime juice and soak well until apple slices are infused with lime. Chill until ready to use.
- In a martini shaker, add ice, vodka, apple cider and caramel. Shake well until caramel has disolved and drink is ice cold.
- Pour contents of shaker into a double old fashioned glass or copper mug filled halfway with ice. Top with Ginger Beer. Garnish the glass or mug with the lime soaked apple fan.
You can tour the Winter Park Distilling Company . Schedule tours here. It’s a great way to learn about small batch spirits and see a local distiller in action.
The Brewstillery at the Bear and Peacock is open daily from 4:00pm (M-F) and Saturdays & Sunday at 11:00am. For more information, check out their website here. Special thanks to Andrew Asher, Co-founder of the Winter Park Distilling Company, for being my official taster this week.