A post on Edible Long Island and a post-trick-or-treating Halloween mini-party inspired me to make Apple Crisps, an invention of Relish restaurant in King’s Park, using local apple cider from Richter’s Orchards. While the boys decorated skull- and coffin-shaped papier mâché boxes, ate hot dogs and watched Casper’s Scare School, the moms noshed on white cheese and grapes (the world’s simplest appetizer) and cocktail meatballs and these light and relaxing cocktails!
flutes work well in small spaces!
I kept it hyper-local with Jericho Cider Mills cider (both orchards are on Long Island — yes, the same place you thought had been cemented over a long time ago actually has farms and orchards– but Jericho is closer to us than Richter’s ) and — me being me — added a bit more prosecco. And then, once the initial, beautifully shaken, garnished, and presented ones were drained daintily, everyone just sort of poured themselves some cider and topped it off with a healthy slug of the fizzy and a sprinkle of cinnamon…there is nothing I like better than self-serve after I’ve made a lovely first impression.
P.S. I also made one of these for Adriana of the Sparkly Cosmo Night…it is so refreshing and so low in alcohol that it hydrates and maintains your level for the long haul…
I suppose I should tell you about the artless, yet decadent nutella sandwiches that were aso part of the evening…
The Apple Crisp
2 oz. local apple cider
6 oz. Prosecco
Sprinkling of ground cinnamon (plus a tiny squeeze of lemon, if desired)
In a cocktail shaker filled with ice, combine ingredients. Shake well. Pour into a flute (or other wine glass) and garnish with a fresh apple slice. Sprinkle with more cinnamon, if desired.
Hot, Cheap & Easy 