The kiddos are sipping mugs of apple cider this time of year. What are you imbibing? This week’s seasonal go-to cocktail is the apple cider martini from Brio Tuscan Grille in Frontenac. Tummy-warming rum and brandy, amber hues and cinnamon scents make this one oh-so-ripe for autumn. We love that the Frontenac restaurant is using Ole Tyme Produce apple cider made from Missouri and Illinois apples. Floating in this fall cocktail is a slice of Red Delicious, but you can select whatever variety you love to bite into.
This libation is super-easy to make at home, but if you’re out and about, order it at Brio where you can get a taste of the restaurant’s new fall menu. Our pick? Pair this cocktail alongside Brio’s butterscotch pecan bread pudding with crème anglaise, caramel sauce and whipped cream.
For other cider recipes, click here.
Apple cider martini Courtesy of Brio’s Angelica Sbai
Serves 1
1 oz. Captain Morgan
1 oz. apple cider
½ oz. Korbel Brandy
½ oz. Triple Sec
¼ oz. fresh lemon juice
Cinnamon-sugar mixture (equal parts cinnamon and sugar)
1 apple slice
• Fill shaker with ice and add rum, apple cider, brandy, Triple Sec and lemon juice.
• Shake and strain into cinnamon and sugar-rimmed martini glass.
• Garnish with an apple slice.
This article appears in Oct 1-31, 2010.