My love of sweet apple drinks started about 8 years back, while out with my husband’s band Heavy Things (now Down Water Union) at a bar gig. After the event the wives all shared an apple pie shooter – which tasted sweet and exactly like apple pie if you had soaked the apples in vodka for a week! While I loved the flavour I only had the one since for me – it’s never been about getting inebriated.
The idea of enjoying shooters – for the taste instead of the alcoholic hit stuck with me. Knowing that kids love candy and sweet drinks, one of my missions has been to provide super strong hits of flavour without the consequences of the alcohol. I hope to come up with many ideas for shooters in future blogs, however in time for thanksgiving I decided to work on a all ages version of my first shooter: the apple pie shooter.
The original apple pie shooter is layered sweet shooter. Layered drinks rely on science – yep love me some science!
My kids and I did a whole set of experiments on density while we were home schooling during the teachers strike. We used honey, water, and oil, a penny, grape and a cork. The penny sunk through all layers, the grape floated on the honey which was the bottom layer as it is the most dense. The oil floated above the water and the cork floated on the oil. It looked pretty cool and we kept it around for about a week before I finally tossed it all out.
Putting a sweet drink and the coolness of layers together, I figure this will be a huge hit with the younger crowd.
Apple Pie Shooter
This is a layered drink, so specific tools are needed to make this happen smoothly. While any shot glass will work, for layered drinks I prefer a tall 2 oz shot glass so that the layers are visible. The recommended technique for layering is pouring over a spoon that fits well into the inside of the shot glass. For some great tutorials check out WikiHow or Mix that Drink. Since I don’t have a specialty twisted handle bar spoon and a bunch of quick pour spouts at hand, I prefer the simple way of layering drinks using a slow pour over the back of a spoon.
Layering drinks is all about knowing the density of your choices. This can be fun if you like to experiment, as you work out which syrup, juice or cream will sink or float over the others. The rule of thumb is that the more concentrated the drink or syrup the more dense it is. Normally creams will float over juice which floats over syrup. If you are wondering, simply add your first liquid and then slowly pour your second along the side of the glass. While it won’t be perfect for presentation, if the second drink sinks, it’s more dense and should be poured first for your future drinks.
- 1 oz cinnamon syrup (see below)
- 1 tsp butterscotch syrup (see below)
- 1 oz Apple Sour (find recipe here)
- dash ground cinnamon
Slowly pour cinnamon to just about fill half shot glass. Gently drizzle butterscotch syrup over this layer using spoon technique. Layer Apple Sour (juice) over butterscotch. Let drink settle, sprinkle with a bit of cinnamon and serve.
I originally tired this with equal parts of each liquid, but found that the butterscotch was too heavy a flavour for the drink. I like the flavour of fresh apple that the Apple Sour gives, as well as the green colour gives a neat look to the drink. If you prefer a more cooked taste for your “pie” replace the Apple Sour with fresh apple cider or fresh bottled apple juice. Feel free to experiment with your three components to create the perfect “apple pie” taste for your family.
Kid-o-metre 5/5 Tested on my own daughters, passed with flying colours.
Taste: 4/5 Who doesn’t love apple pie?
Simplicity: 2/5. Three special ingredients and some technical skill required
Ingredient finding: 5/5 everything available in a small northern town with only one store
Cinnamon Heavy Syrup
2 cups water
6-8 cinnamon sticks
1/4 cup cloves
1 cup brown sugar
1 cup white sugar
Combine spices and water in sauce pan, bring to boil for 5 minutes. Remove from heat and steep 1 hour. Return to medium heat and add sugar. Stir and cook until sugar dissolves and liquid turn clear. Remove from heat and let cool. Pour into container and let sit for stronger flavour for up to 4 days. Strain out spices and store in fridge until needed.
I took the Butterscotch Syrup recipe from a blog when I was looking up how to make Butterbeer for halloween. Treasures by Brenda has a bunch of ideas on this, and had a great recipe for butterscotch syrup that I can say is by far the bestest. Check out her blog here, and look for “Harry Potter Butterbeer Recipe #1 – A non-alcoholic recipe.”
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup half and half cream
1/8 tsp salt
1 tsp vanilla
Combine butter, brown sugar, half and half cream and salt in a small saucepan and simmer gently for five minutes. Stir in vanill and let cool.
Apple Lemon Fizz
- 1 oz Applejack Syrup Infusion (recipe here)
- 1 oz Apple Sour (recipe here)
- 1/2 ounce fresh lemon juice
- 1 teaspoon sugar
- White of 1 egg (if it’s a large egg, that’s sufficient for two drinks)
- Chilled club soda
Mix first five ingredients in a cocktail shaker and shake will to mix (about 10 seconds). This will emulsify the egg and is called a dry shake. Add ice, repeat process until very foamy, then strain into a old-fashioned glass. Add a splash (about 2 oz) club soda to give it a nice thick foamy head. Serve immediately.
The recipe seems cool, but in the end was a upscale version of apple lemonade. While the foamy head is cool, it doesn’t bring anything to the taste of the drink and dissipated quickly. Of all the drinks, this experiment was less satisfying, but yielded some ideas to work on and probably needs just a tweak in presentation to finish it off.
Kid-o-metre 3/5 Not as sweet as some of the others, but the foam gives great moustaches!
Taste: 2/5 would I buy this in a restaurant… perhaps not.
Simplicity: 5/5. Not brain science
Ingredient finding: 5/5 yep! Easy to find the ingredients
Ginger Apple Sparkler
This is a super simple recipe that is refreshing and lovely anytime. While I have this in my fall repertoire, you can bet I will pull it out next summer on a hot day too. This idea is thanks to Martha Stewart with a slight alteration since I wasn’t able to find sparkling apple cider in town, and wanted to use my favourite muddler instead of making yet another syrup.
2 oz Apple Sour or fresh apple juice
4 slices ginger
2 oz simple syrup (1 part sugar, 2 parts water)
Muddle ginger in simple syrup until flavour are well blended. Add apple juice or apple sour and ice. Shake to mix and strain over ice into old-fashioned. Top with club soda and garnish with a piece of candied ginger and a cinnamon stick if desired.
I reduced the amount of lemon in the original drink, as my apple juice wasn’t as strong as an apple cider would be. Using my fresh pressed green apple juice (apple sour) give the drink a different look from the original as the liquid is slightly more opaque and of course green tinged. I love ginger, and the fresh muddled ginger is a stronger flavour than would be found in a syrup.
Taste: 4/5 Nice refreshing, but not everyone likes ginger
Simplicity: 5/5. Super easy, nothing but simple syrup to make.
Ingredient finding: 5/5 everything available in a small northern town with only one store if you adapt as suggested.