Ingredients for servings
2 oz bourbon
1 tbsp caramel sauce
1 lemon wedge, juiced
0.25 cup(s) hot water
1 tbsp honeycrisp syrup
2 honeycrisp apples peeled and diced
0.25 cup(s) water
sugar see note
for the honeycrip syrup
Fill a cup or mug with the bourbon, caramel sauce, syrup and lemon juice. Pour in the hot water and stir until the caramel and honeycrisp syrup dissolves.
Place the apples and water in a saucepan and heat over medium heat. Cook until the mixture is simmering and the apple is tender and begins to break down. Transfer the mixture to a blender or food processor and puree until smooth and blended. Strain over a fine mesh sieve into a measuring cup.
Place both the honeycrisp juice and the sugar in a saucepan over medium heat.
Whisk constantly until the sugar dissolves and the mixture is simmering. Remove from the heat and let cool completely. Store in a sealed container in the fridge.
The amount of honeycrisp juice you have is how much sugar you need. If you have 1/2 cup, use 1/2 cup sugar. Equal parts.