A sweet fall treat for a crisp November night.
Happy Friday, all! Crisp November night, my ass. I woke up this morning to windows fogged by humidity and a 72 dew point – like Summer 2.0. The AC is running and the house is comfortable, so I guess I can pretend and snuggle up with my sheep in my softest seasonal PJs.
AND, if you’re so inclined to join me for Friday Happy Hour, we can sip on a couple of these Caramel Apple Margaritas. Say whaaaat? This combo is unique, but I promise effective, and tastes like a jazzy dessert in a glass without being a sweet explosion.
Plus, the boozy apples at the end are a special nibble to enjoy once you drain your drink!
Bobbing for Apples
After a couple of these margaritas, that somewhat embarrassing activity might not feel so awkward. Though, I think my TMJD would have something to say about that.
Anywho. First, we’re gonna make the caramel syrup I used in my lush Caramel Apple Bourbon Punch. Be forewarned: caramel is a FRIGHTENING thing due to its intense splatters, so wear oven mitts and be fucking careful!
Combine sugar and water in your saucepan and stir often until the liquid begins to boil. Stop stirring and let it boil down for 20-25 minutes until it turns a deep amber color.
Heat another cup of water to just before boiling. I used my kettle and switched the contraption off before bubbles started, but you can heat the water in the microwave as well.
Now…STAND BACK AND CAREFULLY POUR the water into the saucepan. Expect a lot of angry churning and gurgling and spitting. Honestly, you might need a hazmat suit to feel completely safe…The bubbling will calm pretty quickly, and at this point give the syrup a stir and simmer for another couple minutes until a deep caramel color ensues.
Move the pan off the heat and stir in some vanilla and kosher salt. Let it cool for a little bit before mixing your drink.
Tip: Leftover syrup will keep for up to 2 weeks in the fridge.
Now, the drink is a simple affair to mix.
If you’d like to do the caramel drip on the rim as I did, you can either use a batch of my homemade caramel or get some soft caramel candies from the store and microwave them on a shallow plate or bowl for 10-15 seconds. Dip the rim of your glass into the caramel and let it drip a little down the sides.
For the cocktail, combine some of the caramel syrup with tequila, orange liqueur, and lemon juice. Shake with ice until cold, then pour into your glass. Top with plenty of sparkling cider and garnish with a pick of sliced apples, plus more apples in the drink. All the apples. An apple cocktail a week keeps you happy, you freak.
Or whatever the saying is.
Enjoy your weekend, kids!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Fall for these cozy apple sips:
caramel apple margarita
Ingredients
- 2 oz tequila
- 1 oz Cointreau (orange liqueur)
- 1/2 oz lemon juice
- 2 tbsp caramel syrup (recipe below)
- sparkling apple cider, to top
- caramel drip and apple slices, for garnish
caramel syrup
- 1 cup sugar
- 2 cups water, divided
- 1 tsp vanilla
- 1/2 tsp kosher salt
Instructions
- In a small saucepot, combine the sugar with 1 cup of water. Stir often until the sugar dissolves and the mixture comes to a boil. Stop stirring and boil for 20-25 minutes until the liquid turns a rich amber color.
- Heat the remaining 1 cup of water in a microwave-safe bowl for 60-75 seconds until hot, but not boiling. VERY CAREFULLY pour the water into the pot (stand aside, it WILL splatter!), then stir until the syrup turns a caramel hue. This will only take 2-3 minutes to achieve.
- Move the pot off the heat and stir in the vanilla extract. Let cool 10 minutes or so on the counter. Leftover syrup will keep for up to 2 weeks in the fridge.
- In a shaker, combine the caramel syrup with the tequila, Cointreau, and lemon juice. Fill with ice and shake until cold. Pour into a cocktail glass and top with sparkling apple cider. Garnish with apple slices!
