We may be just starting to enjoy summer, but this apple pie cocktail is making us long for fall! Topped with a dollop of cinnamon meringue, this cocktail is the perfect after dinner treat for an autumn wedding.
Recipe and Photo from Design Sponge
4 ounces good quality bourbon
12 ounces apple cider or juice
juice from 1 lemon
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 egg white
1/4 cup granulated sugar
In a shaker or large glass, mix together the bourbon, apple cider, lemon juice, 1/8 teaspoon cinnamon and vanilla. Set aside.
In a medium bowl, add the egg white and beat the egg whites to a thick froth. While continuing to whisk, stream in the sugar, and continue to whisk until the meringue becomes glossy and holds a peak. Add the remaining cinnamon, and whisk to incorporate.
Add ice to the bourbon mixture and stir or shake well to chill. Split between two glasses (I used rocks glasses, but this would be beautiful in a coupe as well).
Top with the meringue, either by dolloping or piping onto the top of the drink (it will float!) If desired, give it a little torch to lightly brown the meringue.