Last year Dan and I were out for dinner at a local restaurant and I asked the bartender to make me a mocktail, anything he wanted to put together. I was somewhere in my first trimester and I was really missing cocktails. He came back with something delightful- a combination of spiced pickled apple juice and ginger beer. It was so good, and Dan and I immediately started brainstorming how we could liquor it right up and turn it into a cocktail.
Turns out all we really needed to do was add rye whiskey. I know! We’re brilliant. Just call me a mixologist.
The combination of pickled apple juice (with a good amount of ceylon cinnamon), spicy ginger beer, and a smooth rye whiskey was phenomenal. Seriously, this is the best cocktail I’ve ever made/had and I can’t wait to drink it all throughout the holidays. In fact, my friend Bryce said we should call it the Survival Buck, since it’s perfect for helping you survive all these upcoming family events. Just kidding family! Can’t wait to see you!
1 part rye whiskey
1 part pickled apple juice (recipe below)
3 parts ginger beer
Mix whiskey and pickled apple juice. Top with ginger beer and stir. Serve chilled.
pickled apple juice:
1 red/pink apple
2 cups apple cider vinegar
1 stick ceylon cinnamon
Slice apple and simmer over medium/low heat for 45 minutes until apples have softened. Let cool and transfer to a container in the fridge. Allow to sit overnight (at least). Separate the apples and the juice. The pickled apple juice is fantastic for this recipe, and the apples are delicious served with pork chops.