This is the perfect summer tipple; like biting into a Granny Smith, it bursts with freshness and the smell of an Apple orchard in the sun.
Ingredients
Serves 1
- 50ml Apple & Hibiscus Gin
- 15ml Briottet Manzana Verde
- 10ml Supasawa
- 15ml Summer Apple Syrup (recipe below)
- Top with soda
Garnish
Dehydrated poached apple slice
Glassware
Nick 'n' Nora
Method
FOR THE SYRUP
- Use a mandolin to thinly slice 2 Pink Lady apples and set aside.
- Boil 500ml of water with 500g of sugar, a few slices of root ginger, a cinnamon stick, half a vanilla pod, 1g Tonka beans and 200ml of lemon juice.
- Lay the apples around the pot overlapping each other in a ‘dauphinoise’ fashion.
- Bring back to the boil and then simmer for 20 minutes, keeping the apples under the liquid with a bowl or plate.
- Once poached, carefully remove the apple slices and set aside for the garnish. Strain the summer apple syrup and allow to cool.
FOR THE GARNISH
Dehydrate the poached apple slices in the oven on 70 degrees until crispy.
FOR THE COCKTAIL
Add the gin, summer syrup, Manzana Verde and Supasawa into a cocktail shaker, add ice, shake and double strain into glass. Top with soda and garnish with your dehydrated poached apple slice.
