Apple Ribbon Whiskey Spritz

Last December as I was “supervising” the making of apple crisp, which translates roughly to keeping a friend company while she prepared for a holiday party, I happened upon a new cocktail: the Apple Ribbon Whiskey Spritz. My friend was using one of those cool apple peelers that take off the skin and then core and slice the apple. We were using honey crisp, granny smith and pink lady apples. The ribbons that were coming from the apples were absolutely gorgeous, so I started brainstorming a cocktail. Flash forward to the present. It’s beginning to cool off, the apples are getting good, and you’re going to want this Apple Ribbon Whiskey Spritz around to enjoy all fall and winter.

Apple cider
Jameson (any brown liquor to suit but I like the light spiciness of the Irish brand)
Sparkling wine
1 cup apple ribbons with Jameson to cover for garnishing
Ratio: 1:1:2

Peel and core enough apples to make 1 cup of apple ribbons using an apple peeler and corer, or, technically this can be done with a pairing knife, but it’s a real skill. Pack the apple ribbons into a jar or glass and cover with Jameson. Pour into a glass or a pitcher 1 part cider and 1 part Jameson to 2 parts sparkling wine. Garnish with the apple ribbons and ice.Alterations:
Want less booze or less sugar? Club soda or ginger ale to replace the sparkling wine.  No cider? Use 2 parts calvados, skip the Jameson and add sparkling soda or wine.