Drink of the Week: Apple Breeze

Don’t be put off by the name. Though it sounds girly, the Apple Breeze packs a nice rum punch, softened by apple and cranberry juices. There’s also tart lemon juice; a perfect foil to the sweet apricot brandy liqueur, which adds warmth on a -22C evening.

Sip and start dreaming of warmer climes.

I used Havana Club rum because I’ve been dreaming about a Caribbean escape all freezing week long. Since Cuba was on the brain, I served my Apple Breeze in a Communist propoganda highball glass from Vietnam. I think it works. This drink will warm you up while vicariously transporting you somewhere — anywhere — sunny and sandy.

Apple Breeze

2 oz Havana Club light rum

1/2 oz Bols apricot brandy liqueur

1-1/2 oz apple juice

1-1/2 oz white cranberry juice

1/2 oz fresh-squeezed lemon juice

2 tsp simple syrup*

Apple wedge garnish

Shake all ingredients with ice and strain into an ice-filled highball glass. Garnish with an apple wedge.

*To make simple syrup combine equal parts sugar and water in a saucepan over low heat until sugar is dissolved. Cool and refrigerate for up to one month.

— Recipe adapted from Cocktails Made Easy by Simon Difford

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