An apple cocktail a day—why not? Served hot or cold.


Served hot or cold.

The essentials of Autumn are so well summarized in this cocktail, from the crispy snap of the ginger beer to the fullness of body in the unfiltered apple juice. I enjoy serving it over ice—especially on those evenings when Indian summer sneaks up on us in Baltimore. But it’s also wonderful served warm straight out of a crockpot. Tailgate, anyone? We’ve provided recipes for both preparations below.

Maryland Apple Orchard

(individual cocktail)

2oz Bulleit bourbon
2oz Martinelli’s unfiltered apple juice
4oz Saranac ginger beer
In a Collins glass half full with ice, combine Bulleit bourbon and apple juice then stir gently. Add ginger beer and garnish with a fresh apple slice and fresh grated cinnamon or cinnamon stick to taste.

Maryland Apple Orchard

(crockpot build, makes twelve 8-ounce servings)

One 750ml Bulleit bourbon
28 oz Martinelli’s unfiltered apple juice
Four 12oz bottles Saranac ginger beer
Combine apple juice and ginger beer in crock pot with three medium thinly sliced Gala or Ginger Gold Maryland apples. Heat on the lowest simmer setting for 2 hours, do not allow to boil. Just before serving turn on high for 10 minutes and add Bulleit bourbon. Serve in a small mug with fresh grated cinnamon or cinnamon stick to taste.

YOUR MIXOLOGIST: Ginny Lawhorn, award-winning bartender at Landmark Theatres in Harbor East, and founder of Tend for a Cause—an organization that raises money for local charities through creative cocktail parties and arts events.

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