Easy As Pie Recipe

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves.

Add the peeled, cored, chopped apple, 1 cinnamon stick and 2 whole cloves (if using). Bring mixture to a gentle simmer, then reduce heat to low.

Simmer gently for 10–12 minutes, until the apple has softened and the syrup is fragrant with cinnamon and apple.

Remove from heat and let steep for 20–30 minutes to deepen flavor.

Strain syrup through a fine mesh sieve, pressing on the apples to extract as much liquid and flavor as possible. Discard solids.

Let syrup cool to room temperature, then transfer to a clean bottle. Refrigerate; syrup will keep for up to 2 weeks.

Chill glass (optional)

If you prefer a colder drink, place your rocks or coupe glass in the freezer for a few minutes or fill with ice water while you prepare the cocktail.

Add 2 oz Buffalo Trace bourbon, 0.75 oz house-made apple-cinnamon simple syrup, 0.25 oz fresh lemon juice and 2 dashes Angostura bitters to a mixing glass or shaker filled with ice (about 1 cup).

Stir (preferred for spirit-forward cocktails) for 20–30 seconds until well chilled and slightly diluted. If you prefer a slightly frothier texture, you can shake vigorously for 8–10 seconds instead.

Discard ice or water from your chilled serving glass and strain the cocktail into the glass over one large ice cube or serve neat.

Garnish with a thin apple slice floated on top or a cinnamon stick. Finish with a light dusting of grated cinnamon if desired.

Serve immediately.