 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
In the early 1900s, New York state had more than one thousand stills on local farms. Then Prohibition started in 1920, spelling the legal end for the country's distilleries, both large and small. It took eighty-three years for a New York distillery to pick up the torch, but finally, in 2003, Tuthilltown Spirits launched, becoming New York's first small-batch whiskey distiller since the Noble Experiment put everyone out of business. When New York City bartenders Jim Meehan and Karen Fu set out to craft a cocktail that honors their home state, which happens to be the second largest producer of apples in the country, they reached for Tuthilltown's Heart of the Hudson vodka, made from apple cider from local orchards. Muddled Granny Smith apple plus fresh mint and saké give the drink a deliciously fresh, green-apple crispness. Ingredients:
three 1/4-inch-thick slices granny smith apple |
1/4 ounce simple syrup |
2 fresh mint leaves |
2 ounces heart of the hudson apple vodka |
1 ounce junmai sak |
ice cubes |
4 thin slices granny smith apple |
Directions:
1. Muddle the apple slices and simple syrup in a mixing glass. Add the mint leaves and press lightly with the muddler. Add the vodka, saké, and ice, and stir until chilled. Double strain into a chilled coupe and garnish with the fanned apple slices.
2. From The American Cocktail: 50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast by the Editors of Imbibe Magazine. Text copyright © 2011 by Imbibe magazine; photographs copyright © 2011 by Sheri Giblin. Published by Chronicle Books.
|
|