This SoCal-style fall refresher by Steven Tuttle, the bar manager at San Diego’s Kettner Exchange, includes butterfly-pea-flower-infused blanco tequila, which means the drink turns a rich shade of blue to purple. It hints at autumn with the allspice-rum notes of Hamilton pimento dram, brightened by lime and Fuji apple syrup—all without losing the vibrancy of the tequila.
**Fuji apple syrup: Peel 12 Fuji apples with a citrus peeler, using 4 cuts to save the apple cores. In a saucepan, add peels and cores to 6 cups of sugar and 9 cups water. Bring to a boil and let simmer for 35 minutes. Strain out peels and cores, and keep refrigerated for up to 1 week.