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Washington Apple

In September I make excuses to visit friends living on the satellite farms on the outskirts of town. Blooming apple trees line their properties like fences. “Hey, Marlow, before you leave, pick apples. We don’t have enough mouths to eat an orchard.”

Like a gracious guest, I pick. The front of the shirt is folded into a little harvest basket and filled until little, wine-red apples tumble from the brim.

Back home, the crop is appraised. Bad apples are thrown at squirrels and friends or destroyed with fireworks. OK apples are blended into butter or baked into pies. Good apples are dipped in melted caramel, eaten as a breakfast side dish or – OF COURSE – used as garnish for fall-themed cocktails!

Tonight’s cocktail is the Washington Apple. Apparently, the drink was created by accident in the 1980s when a drunk carpenter fell into a pile of rotten apples, sending juice into his glass of whiskey-cranberry (is that possible?).

I don’t like the Washington Apple. The sour apple schnapps is too sweet. It makes the drink saccharine, like melted jolly ranchers. I’m wondering if losing the schnapps and adding apple juice will help.

Hopefully, you enjoy this cocktail more than I did.

1 ounce Canadian whisky
1 ounce sour apple schnapps
1 ounce cranberry juice
Apple slice, for garnish


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