The arrival of Fall calls for the arrival of new entries on your bar menu. This Coyote Caramel Apple cocktail is an option that’s ripe for the season ahead. Watch for the article about Fall cocktails in our upcoming September/October issue.
Recipe by Randy Freeman, Loco Coyote Grill, Walnut Springs, Texas; recipe courtesy of Perfect Puree
Makes 1 cocktail
1½ oz. Fireball Cinnamon Whiskey
½ oz. Sour Apple Pucker
½ oz. triple sec
1 oz. The Perfect Purée Green Apple Puree, thawed
3 oz. ice
Caramel dipping sauce
Coarse ground sea salt
Cinnamon stick (garnish)
Rim chilled martini glass with caramel sauce, then dip rimmed glass into sea salt. Pour Green Apple Puree, Sour Apple Pucker, triple sec and Fireball and ice into blender. Blend until slushy. Pour into rimmed glass and garnish with cinnamon stick. Enjoy!