Taking a satisfying bite out of a crisp apple on a cool, fall day ranks pretty high among life’s simple pleasures, IMO. And when you’re not eating one in October or November, you’re never far from a peck (10-12 pounds of apples) or a bushel (48 pounds), or row upon supermarket row of fall’s most emblematic fruit, from RubyFrosts and SnapDragons to Galas and Mutsus, or any other of the more than 7,000 varieties of apple.
As versatile as they are omnipresent, apples have hundreds of uses, including an oft-overlooked important role in cocktail culture. For centuries, apples have been a primary ingredient to enhance, and create, a range of spirits, cocktails, and adult beverages. From traditional mulling and cider pressing to more contemporary uses like infusions, there are almost as many ways to deploy apples in cocktails as there are varieties of apple (well, almost). Here are five apple-centric moves to add to your cocktail game.