I went to a great bar (and restaurant) recently, the Whisknladle in La Jolla. They had a couple of apple cocktails there. One was the New Fashioned, with cinnamon-infused bourbon, orange and muddled apples. This was OK, but lacking somewhat in apple flavor.

The other I can't remember the name of because, hey, we were walking back to the hotel and trying the whole cocktail menu, but I think it had Buffalo Trace bourbon and a fuji apple gastrique. That was much better, and tasted a lot like an apple pie (that may have been the name of the cocktail).

We started messing with the cocktails, and asked the bartender to add some of the gastrique to the New Fashioned, and it was much better. Of course, the real problem here was the use of bourbon. I have to admit that while I like the idea of Buffalo Trace bourbon (a small distillery owned by the Sazerac Company) in practice I find it a bit harsh. A far better choice for a rough-edged liquor would have been the incredible Laird's Applejack.

Still, a great time with apple cocktails.

Next: making homemade apple cider and apple gastrique, then mixing it with all kinds of booze.

Previously: apples.