I’m so pleased and proud of this milestone. The Ruby Spoon started as an idea while we were living in California. I wanted a platform to share my love of food with anyone curious to follow along and cook, bake, and drink with me! It is still something I love to do and even though I don’t get around to sharing recipes as much as I’d like to, each blog post is still fun to write up, photograph, and share. This is my 500th post! I thank those of you who have followed from the beginning to those who may have just stumbled on my little blog this week. I hope you continue to share my evolving food journey with me!
A celebration for me usually includes a cocktail, so here is one perfectly suited to the season and to celebrate this blogging milestone. If one ingredient could encompass the flavor of Fall in a rocks glass, it would be apple brandy. Even though you might think of France when you think of this lovely spirit due to the popularity of their Calvados, small distillers in the United States also produce the spirit. Apple brandy and Applejack have been produced in the states since Colonial times. Unlike Calvados, (which follows strict rules like having to be produced in the Normandy region of France and being aged in oak casks for 2 years) American distillers take a more relaxed approach and let the “apple-ness” shine through. Apple brandy can either be the type that is aged in barrels, or the un-aged end of the spectrum, usually called eau de vie. The spirit is one of my favorites for adding warmth to Fall and Winter cocktails.
My absolute hands down favorite apple brandy is St. George California Reserve. If you see it stocked anywhere, make sure to grab one. It’s often hard to find.
slightly adapted from: Death & Co
makes: 1 cocktail
2 ounces apple brandy – I used Pere Magloire Calvados
3/4 ounce Carpano Antica Formula Vermouth
1/2 ounces Cointreau or Orange Curaçao (I used Ferrand Dry Curaçao)
1 dash Fee Brothers Aztec Chocolate Bitters
Stir all the ingredients over ice, then strain into a coupe. No Garnish.