Like this Recipe
I was listening to this Scrubs rewatch podcast throughout the pandemic in 2020, and one of the drinks that always comes up in the show is an Appletini. As autumn was coming up, I wanted to make an Appletini but with an autumnal twist on it, using spices and Granny Smith Apple Syrup.
1 oz Blinking Owl Barrel Vacationed Aquavit
1 oz Papo J’s Lambanog Vodka (this is a coconut nectar vodka from the Philippines)
1 oz Granny Smith Apple Syrup *
¾ oz Lemon Juice
¼ oz Falernum*
1 tsp Cinnamon Syrup*
1 dash Orange Bitters
Shake all ingredients in a cocktail shaker with ice and double strain contents into a chilled cocktail coupe.
Garnish with a dehydrated Apple Wheel.
Granny Smith Apple Syrup
3 Granny Smith Apples, 1½ oz lemon juice, granulated cane sugar equal weight to the volume of the strained apple guice (ex. 250 mL of strained Apple Juice weigh 250 grams of sugar), ½ tsp kosher salt/saline solution.
Pour the lemon juice in the container you use for the juiced apples (this is to keep the juice from oxidizing). Working quickly, quarter the apples and using a Slow/Masticating Juicer, juice the apples and let the juice fall into the container with the lemon juice in it.
Strain the juice and measure it in mL, then pour it into a pot with the cane sugar and salt, and, over low heat, dissolve the sugar, making sure not to cook the juice (this is to keep the bright and tart flavors of the apples).
Falernum – John D. Taylor Falernum is okay, but homemade is superior
10 oz. Neisson Rhum ESB (any Rhum ESB should do)
1 oz. Hamilton 151 (El Dorado if you can find it)
1 oz. Wray & Nephew Overproof
Zest of 15 limes,
50 g of peeled and chopped ginger
1 crushed nutmeg
50 all-spice berries
2 star anise
450 mL rich cane syrup
3½ oz. lime juice
1 oz. lemon juice.
Spread the almonds over a medium baking sheet.
Roast the almonds for 8–10 minutes at 350º (you're looking for a slight toast and aromatic.)
Transfer the almonds to a vacuum bag.
Toast nutmeg, cloves, all-spice berries and star anise in a pan until aromatic then transfer to the vacuum bag.
Add the rum, lime zest, ginger to the vacuum bag and seal and allow to steep for 24 hours.
Soak and wring out a flour sack towel and fold in half and line it in a fine mesh sieve to strain, then press and measure.
Add the rich cane syrup, lime, and lemon juice to mixture.
6 Mexican cinnamon sticks
250 g granulated cane sugar
250 mL Water.
Toast 6 crushed Mexican cinnamon sticks, just long enough to release the aromatics and transfer to a pot. Add the water to the pot, cover, and bring to a simmer for 20 min. Remove pot from burner and allow cinnamon tea to rest for 5 min. Do not strain. Add the sugar to the cinnamon tea, allow sugar to dissolve. When cooled, refrigerate for 24 hours. Strain and bottle cinnamon syrup.