Apple Cocktails: Cinq à Sept Friday

Its fall, and we are continuing with the cocktails that will get you through the upcoming winter days and nights. 

Rather its a festive holiday treat or just you sitting on the couch alone, we have you covered.

Every Friday from 5-7 it's a party somewhere....we're just doing our part to keep the party live and tasty. Each week we gather fresh ingredients to bring you a delicious cocktail paired with a little chit chat from Your Girlfriend Next Door & The All American Boy Jamal.

Carmel Apple Cream Pie

1  oz. Baileys Irish Cream
2  oz. Half & Half 
.5 oz. Butter Scotch Schnapps
.5 oz. Mothers Apple Pie Liqueur

Granny Smith Apple Margarita

2 oz. Tequila (We used Cabo Wabo)
1 oz. Apple Nectar
1 oz. Triple Sec
1       Fresh Lime
1       Granny Smith Apple

Garnish: Sugar Rim
Cut the apple into squares & muddle with fresh lime

Southern Apple Turnover


Apple Filling

  • 1 stick of butter
  • 1 tsp apple cider, or lemon juice
  • 1/3 cup sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground clove
  • 1 Tbsp cornstarch
  • Few drops of vanilla
  • 2 cup apples, cored, peeled, and chopped
  • 1 cinnamon stick


  • 1 sheet puff pastry, partially frozen
  • 1 egg
  • 1 tsp sugar mixed with 1/4 tsp cinnamon


  • drizzle with caramel (for this recipe I used Smuckers, but it's simple to make your own)


  • 1 packed cup brown sugar
  • 1/2 cup half-and-half
  • 4 tablespoons butter
  • Pinch salt
  • 1 tablespoon vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold. (Caramel recipe via Food Network)


  1. Preheat oven to 400F. Line a cookie sheet with parchment paper.

Apple Filling

  1.  In a bowl combine juice, sugar, ground cinnamon, ground clove, vanilla apples and cornstarch. Pour in a large black cast iron skillet. Chop butter in cubes and cover the top of the apples. Tuck in the cinnamon stick. Place in oven and cook for 15-18 minutes (take out and stir and rotate apples half way through ). Make sure they are soft Remove from heat and set aside to cool.


  1. Dust a dry, flat surface with enough flour to roll out the puff pastry. Roll it out into a 12x12 square. Cut the dough into four equal squares.
  2. In a small bowl, beat the egg. Take one square, brush the edges with some of the egg. Place about one or two tablespoons of filling into the middle, being careful not to get too close to the edge. Take one of the corners and fold it diagonally to the other corner, forming a triangle. Press the edges together to seal. Place the turnover on the cookie sheet. Repeat with the remaining squares. If you have any leftover filling, refrigerate it for another time.
  3. After all four are on the sheet, cut two slits into each one. Brush them with the beaten egg. Discard any leftover egg. Sprinkle with cinnamon sugar mixture. Bake for 18-20 minutes or until golden brown and puffed. Let cool.
  4. Instead of a traditional glaze use your left over apples for the top of turnover and serve with vanilla bean ice-cream.

Please Come By Every, Friday For Cinq à Sept Friday's

Once considered ‘the missing hours’ in France, 5-7pm was the time when men and women would generally sneak off to ready themselves for dinner and enjoy a cocktail.  Story be told that it was also an optimal  time for some gentlemen to visit their already half disrobed mistresses.

For us we may not have a mistress, but we will help you in your pleasures. So sit back have a laugh, as we treat you to a good time and the perfect libation

Each week we create a new crafted cocktail with the finest ingredients.   

Moments are precious, enjoy them.