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beverage director for Lula Cafe
THROUGH THE WOODS
1.5 oz. El Dorado rum
1 oz. apple shrub or Pok Pok apple drinking vinegar
.5 oz. Busnel Calvados apple liqueur
.5 oz. simple syrup
.25 oz. Zirbenz stone pine liqueur
Shake, then strain over ice in a highball glass; garnish with an apple slice and a pine sprig.
“It’s got a little bit of spice, a little bit of warmth, and some of the same components of mulled cider—but on ice. Serve it on the rocks or as a punch.”
Hansen’s recipe for apple shrub:
Chop 30 apples. In a large pot, combine chopped apples with apple cider vinegar (enough to submerge apples). Refrigerate, covered, for two weeks. Strain liquid—the “shrub”—from apples. Over low heat, dissolve one pound of sugar per gallon of liquid. Will keep, refrigerated, for two months.
Iittala Aarne cocktail glass ($45 for set of two), at switchmodern.com.
CB2 stainless steel cocktail shaker ($15), at CB2, 800 W. North Ave.; 312-787-8329, cb2.com.
Photography: (products) courtesy of vendors; (head shot) courtesy of Experts