So, for some reason I had some leftover, cheap, apple juice. You know, the stuff that is in the store for about $5 a metric hecta-liter that you give to kids so that you can peel them off the ceiling later?

Now, that does not mean you just throw it away. No, instead you store it for a long time, taking valuable space up in your fridge that could be better used for beer until you figure you can throw it away.

OR…. Just spitballing here…… you can have a bit of fun in the kitchen.

I’ve been playing with simple syrups and cocktails for a while now. Last year it was a “Hot Apple Pie” and a “Fall Old Fashioned” (See Fall-Into-Cocktails).

But can you make syrups and get a dessert topping to boot? Of course you can – heck, why else would I write this silly thing.

All you need to do is make Apple Syrup.

Apple Syrup

First of all, know this: You NEVER need to buy scented candles or pumpkin spice. While this is cooking your house will smell like all of that stuff, but it will be real, not fake.

When you’re done, try spooning it over vanilla ice cream, or apple pie or – get this – apple pie a la mode. I actually tried using this syrup when making an apple pie the other day and it turned out pretty darned tasty. I’m willing to bet that French Toast doesn’t stand a chance.

Ingredients:

• 4 cup apple juice
• ½ Lemon (about 2 tablespoon)
• 3 cup brown sugar, roughly packed
• 2-3 Cinnamon Sticks

To Make Apple Syrup:

Step 1: Throw it all in a heavy bottom pot.

Step 2: Boil it down, for about an hour.

For step 2, take your time. I started on a medium-ish heat to get it to boil, and then reduced the heat to a slow boil.

This is foolproof. I know this because I am a fool, and yet I somehow did not screw this up, the second time.

How do you know it’s done? Syrup will become much thicker when it cools. I found that the tried and true “coating the spoon” method was not the best. That was my first attempt, and it congealed into a paste-like substance that may or may not have been useful as roofing tar. Fortunately, the “fool proof” part applies here – a bit of water added to the jar and it thinned out to the way I wanted it.

Try, Try Again (and then repeat; if it works for shampoo it’ll work here too. Heck I rhymed.) Instead of trying tried and true methods the second time around I spooned some off into a small bowl, let that cool, and then see if it is syrupy- still pourable, but thick enough for ice cream (the ultimate test).

Step 3. After it cools, pull out the cinnamon sticks, put it into a jar and store it. I get about 1 ½ cups. Your mileage may vary.

Apple Old Fashioned

Ingredients:

• 2 oz bourbon
• ½ oz apple syrup
• 1-2 dashes bitters (apple or orange)

To Make An Apple Old Fashioned

OK, another really hard recipe…

Pour into a glass with ice and stir.