LINCOLNVILLE—When September’s temperatures are high enough to wear a T-shirt, but not warm enough to go swimming, MaryAnn Mercier, co-owner of Youngtown Inn in Lincolnville lights the first fire of the season in the tiny bar.

The moment calls for something fall-like, and she unveils a purplish red mixture in a white bucket. Her husband, chef/co-owner Manuel Mercier, had crafted the bucket’s contents from crabapples he gathered from the rows of trees lining their property—trees he planted more than 20 years ago—and boiled them down into a compote.

“Crabapples are very tart and what you get when you make the compote is this simple syrup on the top of the mixture,” said MaryAnn.

This cocktail recipe is so simple. All you need is:

• Crabapple simple syrup
• Sparking wine or champagne
• A crabapple and rosemary for garnish

MaryAnn pours the sparkling wine (in this case a Cuvée Brut from Kenwood Vineyards), and tops it with the simple syrup and a sprig of rosemary they also grow on their property. The aromatic blast of rosemary is still saying “summer,” whereas that first tart and sparkly sip reminds you it’s fall.

This is apple-picking season, so you can do this yourself, or just pop into the Youngtown Inn sometime and let MaryAnn make one for you.

Check out more local sips with our article: Iconic Craft Cocktails of The Midcoast

Kay Stephens can be reached at news@penbaypilot.com