Warm, buttery and sticky. You in?
Ingredients:
Apple juice
Butterscotch (hard candy)
Dark Rum
Green Apple
Place candy in plastic baggy then into freezer for 15 minutes. On a stable hard surface, hit candy, still in the baggy, with a hammer to crush (I used See’s butterscotch lollipops). In a small saucepot, over medium-high heat, stir ¼ cup crushed butterscotch candy with ½ cup apple juice until candy is melted (3-5 minutes). Add 3 tablespoons dark rum to tea cup along with warm butterscotch mixture. Garnish with green apple cut into sticks.
NEXT WEEK: I’ll be experimenting with seasonal vegetables in September. Cocktails infused with fennel and brightened with beets await!
