Fall Monty

Friday, November 13, 2015

Another Applejack cocktail, the Fall Monty is perfect for a crowd!

Fall Monty

15 oz amontillado sherry
5 oz applejack
5 oz freshly squeezed lemon juice
2 oz cinnamon syrup
5 lemons
3/4 cup of sugar
10 oz strong tea–preferably Roobis
1 bottle Spanish cider

  Peel the lemons, carefully avoiding the pith; add peels to sugar in a large bowl and gently muddle. Let sit for 15-20 minutes. Add the tea and stir until sugar is dissolved. Add sherry, applejack, lemon juice, and cinnamon syrup; discard lemon peels and stir to combine. Pour into a punch bowl, and chill. Immediately before serving, add cider. Garnish each glass with a cinnamon stick and apple slices.

Notes: To make cinnamon syrup, add 2 parts sugar to 1 part water in a pot over medium-low heat. Add handful of crushed cinnamon sticks and heat until sugar is dissolved. Allow to sit for a minimum of 8 hours, then remove cinnamon. Bottle and store in the refrigerator; add a small amount of vodka to stabilize the syrup. And cinnamon syrup isn't just for fall cocktails–though it's definitely divine in them; use it on pancakes or French toast, sweeten your tea, or add a little kick to mulled cider or wine. Cheers!

Image by Daniel Krieger, recipe from PUNCH.



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