Punches have been on my mind lately, and I couldn’t figure out why until I realized I’d been reading Imbibe by David Wondrich on and off for the past few weeks. I wasn’t making any of the drinks (yet), but somehow I was channeling the fine cocktailian at the bar. Swizzles and punches just started falling into cups and crushed ice was being stirred with vigor at every turn. Perhaps it was the simplicity of the thing. I never thought swizzles matched well with the turning of the leaves, but that was simply lack of practice on my part.
Fall has brought lots of cider, braised lamb shanks, and new spirits into my life. One of the most exciting of these is Apfelkorn, an apple liqueur made in Germany. I recently learned the company, Berentzen, produces a slew of other products that I’ve never seen anywhere in the U.S. Here are a few that sound interesting: Doornkaat, Grandma’s Vanilla, Rote Grutze, Wild Kirsch, and Winter Apfel.
Their Apfelkorn, which is all I’ve seen locally, is a delight. I can’t get enough of the stuff, really. It’s finding its way into many more cocktails than I expected. One of my favorites so far has been a punch I came up with for last week’s farm bonfire. Surprisingly no one was felled by its might, but it filled many with merriment.
- 1 1/2oz Jamaican rum (used Appleton v/x)
- 1oz Barbados rum (used Mt. Gay sugarcane)
- 1/2oz Apfelkorn
- 1oz grapefruit juice
- 1/2oz cinnamon syrup
- 1t allspice dram
- 1 dash Angostura bitters
- cinnamon stick and grapefruit peel, for garnish
Fill a double-rocks glass with crushed ice and add everything. Swizzle until deliciously frosted. Garnish.
Rick from Kaiser Penguin
It’s important to swizzle this for a little while, or the rum will come through a bit too much. Subbing in a subtler rum than the Barbados sugarcane would smooth things over too. This drink tastes exactly like fall… festive roasted apples, spiked with cinnamon and cloves and just enough tartness to balance it out.
- Is anyone else obsessed with Apfelkorn? What have you used it in?