Sweeten your holidays with apples and spice - and a little tequila makes everything nice…
When fall settles over Mercer Island, Bartender Bunny—the creative force behind Crawlspace Gastropub’s bar—leans into the season with a signature flair. The Stewed Apple Tequila cocktail is a playful twist on comfort and mischief, inspired by caramel apples and crisp orchard air. Stew Granny Smith apples with brown sugar and warm spices to infuse tequila with a silky, aromatic depth. Balance with Mandarine Napoleon and bright lemon, the result is autumn in a glass—sweet, tart, and just a little dangerous. It’s the perfect sip for sweater weather.
Base Infusion
- 2 Granny Smith apples, chopped
- 2 tbsp brown sugar
- 1 cinnamon stick
- 2 whole cloves
- 1 star anise
- 750 ml tequila blanco
To Infuse:
- In a saucepan, combine apples, brown sugar, and spices.
- Simmer gently until apples are soft and syrupy.
- Cool completely, then add mixture (apples and all) to tequila.
- Infuse for 24–48 hours, then strain.
Cocktail
- 2 oz stewed apple–infused tequila
- 1 oz Mandarine Napoléon (or other mandarin liqueur)
- ¾ oz fresh lemon juice
Method:
Shake all ingredients with ice and strain into a chilled coupe or rocks glass.
Garnish:
Cinnamon-coated dehydrated apple wheel - Enjoy!
The beginning of a great apple story starts with this drink - Jason Farrish