Thirsty Thursday: Apple of My Pie

By: Kelsey Vala

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

October marks the official beginning of pie season (at least by my calendar), and in case you’re looking for a new and inventive way to get your pie fix (aren’t we all?), look no further than Alie and Georgia’s creative Apple of My Pie cocktail.

This weirdly delicious concoction is made with apple brandy, cinnamon liqueur, and a whole thick wedge of streusel-topped apple pie. Buttery crust, fragrant filling and all gets blended with the booze until smooth and delicious. For a truly all-American experience, garnish with cheddar. It’s the perfect way to curb your pie cravings. Oh, and the best part? Eating the rest of the pie alongside your cocktail.

Bottoms up, folks.

Apple of My Pie

Recipe courtesy Alie Ward and Georgia Hardstark

Ingredients:

4 ounces apple brandy, such as Laird's
1 ounce cinnamon liqueur
1 whole slice apple pie, preferably with streusel topping
6 ounces apple juice
Pinch ground cinnamon, for garnish
2 wedges Cheddar, for garnish, optional

Directions:

Combine the brandy, cinnamon liqueur, apple juice and pie in a blender and blend on high speed until very smooth, 5 to 7 minutes. Pour into 2 up glasses, sprinkle the cinnamon on top and garnish with a wedge of cheddar cheese on the rim, if using. Apologize to the rest of the pie for blending that 1 slice of pie. Continue drinking.

Cook's Note: If the pie is not streusel-topped, add 1 tablespoon of brown sugar into the blender with the pie.

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