It's so popular that it's served as a classy martini, a party shooter, or on the rocks in either a tall or short glass. Crown Royal is the original brand of choice, but other Canadian and blended whiskeys are excellent as well.
Once cut and exposed to oxygen, the flesh of an apple will turn brown rather quickly. To slow down oxidation and keep your apple garnishes looking fresh, squeeze lemon juice over the slices.
It can be added to any style of drink; pour just a splash in martinis and shots and add a bit more to tall glasses. Crown Royal has a vast lineup of Canadian whiskey to choose from and many are all great in the Washington apple.
Deluxe is the standard bottle that's often simply referred to as Crown Royal, and the most commonly poured in this drink. Crown Royal Black is a good upgrade (particularly for the martini version) with a bolder flavor that will punch through the fruits.
The Rye and Blenders' Mash may be a little too spicy, while the other unflavored whiskeys cost a bit more and might be best enjoyed straight or in a Manhattan. The most popular brand is probably Deeper Sour Apple Pucker, and some of its fame is likely attributed to the fact that it's incredibly easy to find.
Sour apple schnapps do vary in taste and quality, so it's worth checking out other options. When mixed with ice using 80-proof whiskey and 30-proof schnapps, the Washington apple weighs in around 16 percent ABV (32 proof).
The Washington Apple is a crisp, tart cocktail that is a breeze to make and even easier to drink. As the story goes, the drink was created in the late-1980s, after a nasty bug decimated much of Washington state’s apple orchards.
An enterprising man named Christoph Glycogen fermented and distilled those ruined apples to make apple liqueur, which complemented his favorite drink: Canadian whiskey mixed with a splash of cranberry juice. The combination of Canadian whiskey, apple liqueur and cranberry juice proved popular throughout the ensuing decade, and it’s still a common call today at bars across the country.
You can make a smaller version of the original by simply reducing each ingredient and keeping the ratios the same. Add the Canadian whiskey, sour apple schnapps and cranberry juice into a shaker with ice and shake until well-chilled.
The Washington apple is a cocktail with a delicious sweet apple taste and a sour tangy twist of cranberry. The Washington Apple is a fun drink all year round. This cocktail HAD to happen on the homemade Food junkie blog.
We make fantastic apple cider with our neighbors every fall. I’m not ready to set the ‘accidental fermented (rotten) apple story’ down as fact quite yet.
This tasty drink has beautiful crisp Gala apple color. We suggest you drink a glass of water to satisfy your sugar and alcohol induced thirstiness.
We made this a crown royal apple drink recipe. However, If all you have on hand is unflavored crown royal that will work fine in this drink.
Please also watch our video demonstration and red the printable recipe card for further information on how to make this delicious crown apple drink. Add ice to your cocktail shaker pour in the crown royal apple.
To dilute the alcohol in this punch and have a delicious party drink add ice and Top the punch off with your favorite clear soda or cranberry juice. We are showcasing our delicious Washington Gala apple in this cocktail recipe.
We are showcasing our delicious Washington Gala apple in this cocktail recipe. Top your shot with the cranberry juice or a clear soda if desired.
The Washington apple is a cocktail with a delicious sweet apple taste and a sour tangy twist of cranberry. The two marry together in this delicious drink to create a can- apple cocktail.
Cocktail Instructions: Set your glass in the fridge to chill ahead Pour in the measured apple pucker, whiskey and cranberry juice.
Garnish: Set one slice of juicy crisp apple in the side of your glass. Cut the recipe amount in half for each shot Make as directed.
Fill the shot glass to the top with the cranberry juice or a clear soda as desired. The Washington apple is a cocktail with a delicious sweet apple taste and a sour tangy twist of cranberry.
2 Red Delicious apples Lemon juice 1/2 cup chunky peanut butter 2 tablespoons honey 1/2 teaspoon cinnamon 6 whole graham crackers Dip wedges in lemon juice to prevent browning and place in a single layer on microwave-safe plate or baking dish.
In small bowl, combine peanut butter, honey, and cinnamon. Spread a layer of peanut butter mixture on each of six square crackers; top each with 2 apple wedges.
Top with remaining graham cracker squares to make sandwich snacks. Heat oven to 350 degrees F. Grease a 15- by 10-inch jelly roll pan.
In large bowl, with electric mixer, beat together shortening and sugar until light in texture-about 3 minutes. In small bowl, combine flour, bran, baking soda, and salt.
Spread batter in prepared pan and bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Toss remaining apples with sugar and dry milk; turn into 1 1/2 quart baking dish.
Combine remaining ingredients except sour cream or yogurt; mix well. Bake, uncovered, 18-20 minutes or until topping is golden brown.
In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples. With sharp knife, slice off 1/2-inch from top and bottom of apples and discard (or eat!).
With slotted spatula, remove apple slices from juice and pat dry. Place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch.
Let chips cool on racks completely before storing in airtight container. In separate bowl, blend yogurt, orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples.
Stir apple mixture into dry ingredients just until moistened; do not over mix. Bake in preheated 375 F oven for 22 to 25 minutes, until tops spring back when lightly touched.
Or 1 large) pared, cored and finely chopped Golden Delicious apples 1/2 cup nuts 1 teaspoon grated orange peel Combine flour, baking powder, soda and salt.
1 cup grated Brae burn or Golden Delicious apple Heat oven to 350° F. Grease 24 3-inch muffin pan cups or line with paper liners.
In large bowl, combine flour, 1 cup sugar, the baking powder, salt, orange zest, and nutmeg. With pastry blender or fork, cut in 3/4 cup (1 1/2 sticks) butter until mixture is crumbly.
Spoon batter into prepared muffin cups and bake 20 to 25 minutes or until centers spring back when gently pressed. In small bowl, combine remaining 3/4 cup sugar and the cinnamon.
Heat oven to 400 degrees F. Grease twelve 3-inch muffin cups or line with paper liners. In medium bowl, beat buttermilk, oat bran, brown sugar, oil, and egg until blended.
Bake 18 to 20 minutes or until wooden pick inserted in centers comes out clean. In small pot, combine apple, apple juice, water, cinnamon, nutmeg, and salt (if desired); heat to boiling.
For pancakes, combine flour, baking powder, salt, sugar, and nutmeg in mixing bowl. In a separate bowl, mix baking soda, egg, butter, vanilla, and milk.
When batter is full of holes, turn to brown on other side. For sauce, melt butter in a nonstick skillet over medium-high heat.
Cover with water and cook over medium heat until apples are soft. Remove apples with a slotted spoon and place in a blender.
Whisk together egg yolks and cream until smooth, then stir in apple juice. Combine with puréed apples and mix by hand until well blended.
Heat oven to 450 degrees F. Lightly grease eight 3-inch muffin pan cups. In large bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In small bowl, beat together milk, molasses, oil, and egg. Bake 5 minutes, then reduce heat to 350 degrees F. and bake 12 to 15 minutes longer or until centers of muffins spring back when gently pressed.
Spread hot grains on baking sheet to cool (this will make them fluffier). Just before serving, prepare fruit: Core and chop apples; peel orange and cut into sections.
1 tablespoon butter or margarine, melted 1 tablespoon packed brown sugar 1/4 teaspoon ground cinnamon 2 Golden Delicious apples, cored and sliced 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter or margarine 1/2 cup sugar 2 eggs 1 carton (8 oz.) Stressed Filling Combine 1/4 cup sugar, 1 tablespoon melted butter or margarine, 1 tablespoon flour, 1 teaspoon ground cinnamon and 1/4 cup chopped walnuts or pecans.
Combine melted butter with brown sugar and cinnamon in 9 × 9 X 2-inch square baking pan. Arrange apple slices over brown sugar mixture.
Cream cheese softened 1-1/2 cups sugar, divided 1/3 cup butter or margarine 2 eggs 1 teaspoon almond extract Flour (see below for amounts) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup milk 4 cups Granny Smith apples, pared, cored and sliced 2 tablespoons lemon juice 1 teaspoon ground cinnamon Combine cream cheese, 1 cup sugar, butter, eggs, and almond extract; mix well.
Combine 1-3/4 cups flour, baking powder, baking soda and salt; blend into cheese mixture alternately with milk. Pour into greased and floured 9 × 13 X 2-inch baking pan.
Lemon Icing Combine 1/2 cup powdered sugar and 1 tablespoon lemon juice and 1 tablespoon melted margarine or butter. Preheat oven to 400 degrees F. In medium bowl, beat egg; stir in milk, oil then lemon juice.
Spoon into greased or paper baking cup-lined muffin cups. Combine flours, sugar, baking powder, salt and allspice in a large bowl.
Spread diced apples evenly over bread in dish; sprinkle raisins on top. Arrange remaining bread in two lengthwise rows over diced apples and raisins.
Place reserved apple slices between rows of bread. In large bowl, combine milk, eggs, 1/2 cup brown sugar, the butter, cinnamon, nutmeg, and salt; beat until well combined.