"If you're craving to sip a bit of autumn from a glass, try making a Washington Apple cocktail. Aside from being delicious, like an apple pie in cocktail form, it's also legendary. In the late 1980s, Christof Guycoogan fermented apples that had gone bad in Washington state into liqueur and mixed it with Canadian whisky. Thus, the Washington Apple cocktail was born."
"Kravitz feels apple and whiskey are a "perfect match." As he explains, "They are a natural pairing because the caramel notes in whiskey, particularly bourbon, and the apple brings a natural sweet and tartness." An ideal cocktail, after all, is all about balancing flavors. Apple isn't cloyingly sweet, so your cocktail will still be pleasantly boozy while reminding you subtly of apple pie."
"Originally, the Washington Apple cocktail tasted a bit synthetic, as per Kravitz. He shares, "It...uses sour apple schnapps, a product that relies heavily on artificial flavors. A far better option is Calvados, which brings real orchard flavors and has a more sophisticated taste." Using Calvados is how Kravitz makes his Washington Apple cocktail these days. So, the next time you're mixing up a Washington Apple, skip the neon-green schnapps and reach for Calvados instead."
Christof Guycoogan fermented spoiled Washington state apples into liqueur and mixed it with Canadian whisky in the late 1980s, creating the Washington Apple cocktail. The cocktail blends apple sweetness and tartness with whiskey's caramel notes to evoke apple pie and autumn harvest sensations. Early versions relied on neon-green sour apple schnapps and tasted synthetic due to artificial flavors. A superior approach uses Calvados and real apples to provide authentic orchard flavors and a more sophisticated, smooth edge while preserving a pleasantly boozy profile. The drink balances sweet, tart, and caramel elements to suggest cozy fall imagery.
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