An unusual Apple Brandy recipe developed by an accomplished Wisconsin farm woman who grows apples.
APPLE BRANDY
PREP BTB sugar and water; cook/stir dissolve sugar. Set offheat.
METHOD Place apples in large glass or plastic container; add sugar mixture, brandy, cloves and cinnamon stick.
Cover/ steep at room temp at least two weeks; stir once a week. Strain; discard apples and spices.
Pour into glass decanters. Place 3 cloves and a cinnamon stick in each bottle. Yield: 2 quarts.
ING 4 c sugar 2 c water 4 lb apples, sliced liter of brandy 3 whole cloves
3" cinnamon stick whole cloves and cinnamon sticks for bottling
A professional bartender combined Calvados (French apple brandy)
with hot cider for a drink that's a holiday in a glass.
HOT APPLE BRANDY TODDY
PREP Dip glass rim in apple cider then cinnamon-sugar.
Whip cream w/ 2 oz. Calvados to stiff peaks. Fridge til needed.
ASSEMBLY Heat 6 oz apple cider. Add rest Calvados. Pour into glass and top with whipped cream.
SERVE garnished with cinnamon sprinkle and cinnamon stick.
Ingredients for one toddy. 1⁄4 cup sugar tsp cinnamon, plus more for garnish 6 oz apple cider,
more for rimming glass 1 1⁄2 oz. fine Calvados 4 oz heavy cream stick cinnamon, for garnish