Pick This Apple Cocktail

Everyone knows how a red apple tastes. But that familiarity is also the base for one of our new favorite cocktails: Rosie Ruiz says her How ‘Bout Them Apples cocktail served at our Seattle Secret Dining Society isn’t meant to be overly complicated. She even warns against worrying about which apples to use, the brand of sugar or origin of your cinnamon sticks for the Roca Patrón Reposado-based drink.

“I like to keep things lively but accessible,” Ruiz, who’s based in L.A., says. “I want people to drink it, not think about ‘Where do I have to get my apples?’ You can just use any plain old apple.”

This light, effervescent cocktail is based on a shandy using Washington’s most prolific fruit (the state produces nearly half of the country’s supply). Ruiz swapped out beer for fizzy hard apple cider, and the spice from a homemade cinnamon syrup evokes memories of sweet apple pie.

A sip or two of the How ‘Bout Them Apples won’t get you tipsy. There’s a tinge of oakiness in the Roca Patrón Reposado to balance out the crisp cider and sweet, fruitier notes—she considers this cocktail a good predinner drink, because it’s refreshing and pairs well with lighter dishes.

One last bit of wisdom: “Don’t forget the tequila,” she adds. “It’s by the far the most important part.”