Take one brother, a state-hopping chef with thirteen kitchen years of skill honing under his belt. Add a sister with a fine art degree and a passion for healthy sustainable food. Throw a bunch of organic apples at them. The resulting boiled apple cider is an autumn treat, well-suited to the sort of hot seasonal cocktail which keeps frostbite and winter blues at bay. Once you sup, you will doubtless conjure up many applications of the brew. Thanksgiving, in particular, seems tailor-made for the concentrated apple taste – a distillation of America itself. It turns a bland stuffing into a holiday on the plate. Brussel sprouts and bacon – as if it wasn’t already festive enough – becomes extraordinary with the addition of a hot apple gravy. Or add it to piping hot water for homemade apple cider. The Morris Kitchen siblings work with an orchard in upstate New York, sourcing the finest apples they can lay their hands on, and supporting the local growers in the process. Ingredients are melded in the frenzy of their Brooklyn kitchen, and distributed across the city’s food stalls. And, thankfully, now here too. The continuing adventures of the Morris Kitchen promises future delights in the same vein, including a preserved lemon syrup with hints of cardamom and pink peppercorn.
After opening, the bottle will sit happily in the fridge for 12 months. It can be whipped out for cocktails, hot apple cider or sparkling sodas. Also works for salad dressings, marinades or as a meat glaze, turning any roasting pan into a glistening feast. Here's a recipe for a simple end-of-a-hard-day cocktail: The Fall of Man 2 ounces vodka 1 tbsp Morris Kitchen Boiled Apple Cider Syrup seltzer 1 lemon wedge A star anise to garnish In a tall glass, stir vodka and apple cider syrup until blended. Add ice, top with seltzer and swirl to mix. Squeeze the lemon into the drink and drop it in. Float star anise on top as a garnish. Hot Apple Toddy a single serving version of a pot of hot mulled cider 2 ounces amber rum (like Appleton's VX) or bourbon (like Buffalo Trace) 1 tbsp Morris Kitchen Boiled Apple Cider Syrup 1 clove 2 black peppercorns 1 cracked green cardamom pod 1 slice of fresh ginger 1 cinnamon stick for stirring 1 apple slice Put the boiled apple cider syrup, ginger, clove, black peppercorns and cracked cardamom pod in bowl, a glass liquid measuring cup, or tea pot and add 5-6 ounces of boiling water. Let this steep for 5-7 minutes, then strain into a mug or wine glass. Add rum or bourbon, and garnish with an apple slice and a stick of cinnamon. Here's a savory recipe from Morris Kitchen: Boiled Apple Cider Syrup with Brussels Sprouts and Bacon Serves 4 2 pounds brussel sprouts, peeled and thinly sliced on a mandoline 1 tbsp Morris Kitchen Boiled Apple Cider Syrup 1/4 pound smoked bacon slab, cubed 1 tbsp sherry vinegar 4 tbsp olive oil 2 tbsp chopped thyme toasted almonds (optional) In a small pan, toast almonds and set aside. With olive oil, sautÃ© spouts and bacon over high heat until caramelized. Deglaze pan with mixture of apple syrup and sherry vinegar and pour on plate to garnish. Finish with chopped toasted almonds.
Each bottle comes with a hand-stamped label with the date of production. The bottle is shaped for the easy pouring required for concentrated liquids. Both Morris siblings have a background in cooking, with sixteen years working in restaurants between them. Ingredients are sourced from local farmers and put together in the Morris Kitchen. Kari's pedigree in healthy, sustainable eating is strong, having taught city kids the value of nutrition and local produce, as well as organizing art fairs across New York. The hands that made this are safe, experienced and trustworthy. No added sugar. Ever.
A thick syrup with a sweet, autumnal flavor. Made from just apples, it's boiled down to reveal the fruit's complexity. Handmade in small batches in Brooklyn, New York. (more info)
8 ounces (237 ml)
– Savory Dishes
Boiled Apple Cider, Cane Sugar, Water, Spices
Brooklyn, New York
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