The other day I posted these apple cocktail recipes. Here is another one you can make it home, or go to the bar Rye in San Francisco to sample it on the spot. Sounds delicious. I'm too lazy to make the syrup, so I'm going to go to the bar this week.
Jack the Ripper
by Jen Ackrill of Rye in San Francisco
3/4 oz Ripper syrup (recipe below)
Shake first 3 ingredients and pour into a collins glass. Top with Ginger Ale (not ginger beer, as it ends up just tasting of Ginger beer). Garnish with a thin orange slice.
4 cups cane sugar
4 red delicious apples, cored and sliced
4 cups water
1 package mulled wine spices (JulietMae Mulling Spice .5 oz at Whole Foods)
cayenne pepper to taste
Bring first 4 items to a boil, reduce heat and simmer fir 1/2 hour. Add pepper to taste.