Autumn Sunset Cocktail
1. Pour caramel onto a medium-sized plate. Pour crushed chips onto a medium-sized plate. Using four glasses, dip the rim of each glass into caramel then into chips. Refrigerate.
2. Peel orange peel into strips. Lay strips on cutting board, pith-side facing up. Using a sharp paring knife, remove the pith by running the paring between the peel and pith or scrape the peel to remove pith. Juice orange and reserve.
3.Over medium-high heat, in a small saucepan, combine water, sugar, orange juice, a piece of the orange peel and spice to make a simple syrup. Simmer until sugar is dissolved. Allow to cool.
4. Add 3 tablespoons of simple syrup to each glass followed by 3 ounces of hard cider and 3 ounces of pumpkin cider. Stir gently. Add a desired amount of ice cubes and top with Moscato. Garnish with orange peel and a cinnamon stick.
Tip: The simple syrup can be made ahead of time and using this 2:1 sugar to water ratio, can last for months.
Recipe Courtesy of Chef Tricia, ALDI Test Kitchen