Thursday, November 29, 2012

Granny Apple Flip

In this post, we will teach you how to do a simple fruit maceration. A maceration is a breakdown of fruit through the use of sugar, salt, or liquid or, in this case, all three. So, grab some Granny Smith apples and get to it!
Spiced Apple Juice

6 medium-sized Granny Smith apples
1 cup of raw sugar
1/2 tablespoon Saigon cinnamon
1 teaspoon fresh-ground nutmeg
1/2 ounce of dark rum (we used New Orleans)
1/2 ounce of allspice dram
Dash of salt

Peel and cut the apples into ¼ inch slices. Place the apple slices in a large bowl and coat them with the sugar, cinnamon, nutmeg, salt, rum, and allspice dram. Stir completely. Cover bowl with plastic wrap. Refrigerate and let macerate for 2 ½ hours. Apples should yield about five ounces of juice in that time. Drain that juice off for cocktails; save the fruit for strudel or apple crisp.

Allspiced Apple Crisp

Reserved Granny Smith apples
2/3 cup flour
1/2 cup packed brown sugar
1/2 cup uncooked oatmeal
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/3 cup butter

Preheat the oven to 350°. Grease 2-quart dish. Place reserved apples into dish. Combine flour, brown sugar, oatmeal, cinnamon, and salt. Cut in butter and mix until crumbly. Spread mixture over apples. Bake for 35 minutes or until the topping is crisp and underlying apples are soft.

Granny Apple Flip
2 parts of whiskey (we used Queen Jennie)
1 part spiced apple juice
1 egg white
Dash Angostura bitters

Dry shake time. Place whiskey, apple juice, and egg white into a shaker without ice. Shake vigorously. Add ice and shake until cold (this cocktail is fine without being ice cold, so easy on the second shake). Pour into a coupe, wait for the foam to settle out. Dot the top of the cocktail with Angostura and cinnamon and swirl with a cocktail stick. This drink’s base spirit is interchangeable with rum, brandy, bourbon, vodka, and even some scotches, like Dalwhinnie, Balvenie, or, for a true experience, Cragganmore 12 year.

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