Spooky Orchard Cocktail

I've always been all in for apple season. Apple picking, hot apple cider doughnuts and homemade apple pie are autumn highlights for me. So why not combine my favorite fall flavor with one of my favorite holidays to make a spooky orchard cocktail.

 It combines aromatic gin with apple cider and a maple, ginger, cinnamon syrup for the perfect refreshing flavors of October. And a little mystery from dry ice smoke takes it from cozy to eerie.

The homemade syrup adds so much flavor and is easy to make. Just simmer water, sugar, and maple syrup with fresh ginger, lemon peel, and cinnamon sticks. The result is a fragrant, amber-colored syrup that smells like fall in a jar. Once it cools, strain it and keep it in the fridge — it’ll last about a week, but I doubt it’ll stick around that long. It's great in tea, mocktails or even over pancakes.

The cocktail itself is beautifully balanced with just the right amount of sweetness, lemon and kick of gin. But, if you prefer a slightly lighter drink, just top it off with a bit of club soda or even sparkling apple cider.

The dry ice is optional but adds so much of the vibe. Just one tiny pellet will create a swirling, misty fog that dances over the glass and makes the whole scene look like something out of a haunted apple orchard. It’s purely visual and perfectly safe as long as you wait until the pellet has fully dissolved before sipping. The smoky effect turns this otherwise simple cocktail into the star of any fall gathering.

If you’re entertaining a crowd, this drink is easy to batch ahead. Mix the gin, cider, syrup, and lemon juice in a pitcher, then chill until ready to serve. Pour over ice just before guests arrive.

Tips for Working with Dry Ice

Dry ice is the solid form of carbon dioxide. When it dissipates, it goes from solid to gas without a liquid stage. It has a lower temperature than ice made of water and, when it hits water, it emits smoke. It's used for keeping frozen foods cold when conventional refrigeration is not available, such as for shipping. It can also be a component in fog machines for smoky, theatrical effects. Avoid direct contact with skin as it can cause frostbite, handle with gloves or tongs. And while dry ice should never be ingested, a small amount is safe to add to a cocktail to create the smoky effect. But do not drink until all the dry ice has dissolved.

Yield: 2

Author: Anita Schecter

Spooky Orchard Cocktail

Prep time: 7 MinCook time: 10 MinTotal time: 17 Min

Ingredients

For the Maple Cinnamon Ginger Syrup:

• ¼ Cup granulated sugar
• 6 Tablespoons water
• 1 Tablespoon maple syrup
• 1 Piece of fresh ginger, approximately 2”
• Peel of one lemon
• 2 Cinnamon sticks
• Small pinch of salt

For the Cocktail:

• 4 oz. Gin
• 4 oz. Apple cider
• 4 oz. Maple cinnamon ginger syrup
• 1 oz. Lemon juice

Instructions

1. To make the syrup, add the granulated sugar, water, maple syrup, ginger, lemon peel, cinnamon sticks and salt to a pot. Cook on low heat, stirring continuously, until the sugar dissolves.
2. Remove from the heat and allow to cool.
3. Strain and store any leftovers in a sealed bottle or jar in the refrigerator.
4. To make the cocktail, add the gin, apple cider, syrup and lemon juice to a mixing glass filled with ice. Stir well and strain into two cocktail glasses. Garnish with slices of apple and a cinnamon sticks, if desired.
5. If making a dry ice version, add one small dry ice pellet to the drink and wait until it fully dissolves before drinking.

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