I'm getting really, really excited for St. Patrick's day. It's actually up there for me with Halloween and New Year's in terms of holidays that I dislike. But for some reason, the idea of being around our friends in Akron the day before actual St. Patty's day seems like a winner. Plus, I wanna wear green. I wanted to make something green and Irish-y, and I just happened to have a caramel flavored whisky a friend gave us for Christmas (that I am going to pretend is Irish and not Canadian!) and sour apple pucker! This one is a good one, but really sweet! It's a take on an appletini, minus the vodka.
What You'll Need
1 Part Black Velvet Toasted Caramel Whiskey
1 Part Sour Apple Schnapps
1/2 Part Rock Candy Syrup (Recipe Follows or Buy Here)
To make rock candy syrup, in a small saucepan, mix together 1 Cup Water and 2 1/2 Cups Sugar. Over medium heat, simmer for 5 minutes until completely dissolved. Let cool and store in a container for use later.
Fill a cocktail shaker with 2/3rds ice cubes and 1/2 part rock candy syrup.
Pour the ingredients over the ice in the order listed. Close the shaker and shake vigoursly for 30 seconds.
Strain into a highball glass. Serve with an apple slice & caramel for garnish!