Autumn Breeze Cocktail

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1 / 4 green apple, chopped
1 / 2 oz. pumpkin spiced syrup
3 / 4 oz. Berenzen Apfel (or other apple) liqueur
1 1 / 2 oz. date infused VSOP cognac
1 / 2 oz. lime juice


Date infusion: In a 750 ml bottle, cut and pit nine Medjool dates and put directly in the bottle. Infuse for 24 hours.

Sugar rim for multiple drinks: 1 teaspoon cinnamon powder and 12 teaspoons of demerara sugar mixed well.

Cocktail instructions: Muddle the apple and syrup together. Add the rest of the ingredients and ice. Shake well and strain over new ice in a rocks glass rimmed with the cinnamon and sugar mixture.

* recipe courtesy of Junior Merino who created it for Celebrity Cruises

* photo courtesy of Liquid Chef

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