Crisp Autumn Serenade

1. 1

   Place first 3 ingredients in a blender; process on HIGH 30 seconds or until ginger is almost liquefied. Cool 2 minutes; strain through a fine sieve into a bowl, pressing with the back of a spoon to extract liquid. Discard solids.

2. 2

   Combine 3 tablespoons maple mixture, bourbon, pear brandy, and bitters in a small pitcher. Add ice; stir for at least 15 seconds or until well chilled. Strain about 1/4 cup into each of 8 chilled cocktail coupes or Champagne flutes; top each serving with 1/4 cup cider. Garnish with apple or pear slices, if desired. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.