AUTUMN’S WHISPER COCKTAIL with Apple Crumble Black Tea

Ingredients:

• 5 ml (0.75 oz) Four O’Clock® Apple Crumble Black Tea liqueur
• 45 ml (1.5 oz) Calvados
• 5 ml (0.75 oz) Apple pie shrub

*Makes 1 portion

Four O’Clock® the Apple Crumble Black Tea liqueur:

• 500 ml of vodka
• 1 cup of white sugar
• 2 tea bags of Four O’Clock® Apple Crumble Black Tea

*Makes enough for approximately 22 drinks and can last up to two weeks in the fridge.  Perfect for your next gathering!

For the Apple Pie shrub

• 400 ml of apple juice (fresh is preferred)
• 100 ml of apple cider vinegar
• 1 ⅔ cup of white sugar
• 3/4 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp allspice
• 100 ml of lemon juice

*Makes about 2 cups of apple pie shrub that can be used in your smoothies, oatmeal or French toast, even to flavour your favourite ice cream!

"Apples and autumn hold a special place in my heart. There's a nostalgic feeling I can't quite explain, but it brings such a sense of comfort.  This feeling is similar to the warmth and coziness that this delightful Apple Crumble tea imparts. "

Preparation:

For the Four O’Clock® Apple Crumble Black Tea liqueur:

1. In a blender, combine the sugar and vodka and blend until the sugar is dissolved.
2. In a container, combine the mixed ingredients with 2 tea bags of Four O’Clock® Apple Crumble Black Tea and let sit for 24 hours at room temperature.
3. Remove the tea bags and refrigerate until ready to use.

For the Apple Pie shrub**:

1. In a pot over medium heat, combine white sugar and spice and heat for 20 minutes, stirring occasionally.
2. Remove from heat and allow to cool completely.  Once cooled, stir in the apple cider vinegar and lemon juice and mix well.  Refrigerate until ready to use.

For the Cocktail:

1. In a cocktail shaker, combine all ingredients with ice and shake.
2. Double strain into a coupe glass rimmed with cinnamon sugar and enjoy!

** A shrub is defined as being comprised of fruit, sugar and vinegar. Googling “shrub” will supply you with no shortage of recipes, all are good but it’s important to think about how you want to use a shrub to pick the best way to make it. Personally, I find that some shrubs can lead too much with the taste of vinegar, which some people love, but others do not. To make this more approachable for this recipe I’ve harnessed not just vinegar as an acid component but also fresh lemon juice.

Inspiration from Dylan the mixologist

Four O’Clock® Moments Menu