#cider drinks

It's already October and Fall officially started a few weeks ago, but I still have my window air conditioner plugged in for a legitimate reason. Walking around town with a friend today, I shrugged out of my light sweater and wished I'd layered on more anti-perspirant. So what to do when I want all the cool weather traditions of autumn but am still plagued by summer temperatures? That's where The GingerJack comes in!

One of my favorite things about fall is the ready availability of fresh, local cider. It trumps plain-jane apple juice in so many ways, but the things I love most are its tart, throat-catching tickle and deep amber cloudiness. Since it's not yet chilly enough to cozy up with a mug of hot cider spiked with whiskey, I decided to serve my cider on ice with a shot of Applejack. 

I started by making a cider syrup, slowly simmering a quart of cider with a cinnamon stick until it cooked down to an intensely apple flavored reduction with hints of cinnamon. Add Laird's Applejack, lemon and gingerale, and you have a refreshing fall cocktail perfect for these warm Indian Summer days.

Cider Syrup:

makes: 2 cups

.

4 cups apple cider

1 cinnamon stick

1 tsp. cornstarch (optional)

.

Bring cider and cinnamon stick to a simmer in a medium saucepan. Reduce heat to low and simmer uncovered 1 1/2 to 2 hours until cider has reduced by half. If cider has separated, mix cornstarch with 2 tsp. of cold water and and whisk into saucepan. Increase temperature to a low boil and cook 2 minutes, whisking constantly, until liquid has thickened slightly and is a uniform color and consistency.

The GingerJack

serves: 1

.

2 oz. Applejack

2 oz. cider syrup

1 tsp. fresh lemon juice

1/2-1 cup gingerale

.