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In the Limelight: Apple

Our spotlight ingredient is Apple!

This winter, cocktail menus all throughout New York City are featuring an increasing amount of apples. The Big Apple, as the city is ironically nicknamed, is seeing a renaissance of classic cocktails like whiskey sours, martinis, and highballs. By adding creative variations centered upon apples, tastemakers are revitalizing these beloved classics. Apples provide a variety of tastes to the drink whether they are sweet, sour, or a delicious combination of both. Certain varieties have faint notes of cinnamon spice, while others have an aromatic character with notes of honey. Apples have a very wide variety of taste impacts that they may provide to a drink, making them the perfect winter fruit!

At NYC’s beloved Dante (#1 Best Bar in North America, 2019 & 2020), Beverage Training Director Renato Tonnelli, who was recently crowned 2023 US World Class Bartender of the Year, has reimagined the 90’s classic Appletini, highlighting the seasonal flavor to create a crisp, herbaceous and elegant drink.

Other NYC spots have also added creative drinks spotlighting the apple to their menu, like Foxtail’s Honey Baked Apples, Lindens Apple Shiso Highball, and Altair’s Roasted Apples.

Here is a tempting list of four must-try apple-infused cocktails to spice up your wintertime drinking!

Dante’s Appletini is a new addition to their fall cocktail menu. Bringing forward fruity flavors with herbal notes from the Chamomile Tincture included, the sip is a crisp and delicate blend of Clarified Granny Smith Apple Juice, Beeswax Belvedere, and more.

“Originally born on the West Coast, the Appletini left a huge mark in the Northeast, especially in New York City, a.k.a. ‘The Big Apple.’ Typically, they lean very sweet or sour, or both, and we decided to take it in the direction of our other signature martinis that tend to be more aperitif-focused while still keeping those essential notes of fresh sweet and sour granny smith apple.” – Renato Tonnelli

Photo by Dante NYC

Dante’s Appletini

by Beverage Training Director Renato Tonelli

Ingredients

1.5 oz. Beezwax Belvedere
0.5 oz. Lustao Fino Sherry
0.5 oz. Noilly Pratt Dry
0.5 oz. Dolin Dry
0.5 oz. Manzana Verde Liqueur
0.75 oz. Verjus

1 oz. Clarified Granny Smith Apple Juice
0.25 oz. Honey Syrup (1:1)
0.125 oz. St Germain
1 dash Chamomile Tincture
3 dash Saline Solution
1 oz Aqua Panna (dilution)

Preparation

Garnish with a Granny Smith Apple Skin Twist and Green Chartreuse Spray.
Serve into a Coupe Glass.

Foxtail’s Honey Baked Apples cocktail was created with the goal of sharing a seasonal riff on a classic Saratoga. The smooth and flavorful sipper is a true comfort cocktail, combining Angel’s Envy Rye, Apple Brandy, Apple Cider, House-made Cranberry Shrub, Apple and Pimento Bitters, and Honey.

“The Honey Baked Apples is one of my favorite cocktails at Foxtail to imbibe in the fall. Essentially, Honey Baked Apples is our riff on a classic Saratoga made with Bourbon. I think Apple Brandy is very underrated and pairs perfectly with the Bourbon in this drink. We use a variety of Angel’s Envy Bourbon and other ingredients that highlight Fall flavors, like real Apple Cider and Cranberry.” – Razel Rustia

Photo by Foxtail NYC

Honey Baked Apples

by Razel Rustia, Head Bartender Foxtail NYC

Ingredients

2 dashes of Apple Bitters
1 dash Pimento Bitters
.5 oz. Lemon Juice
.5 oz. Cranberry Shrub
.75 oz. Honey Syrup
.5 oz Bourbon
1 oz. Apple Cider
1 oz. Apple Brandy

Preparation

Add all ingredients into a small tin.
Shake vigorously and double strain into the glass.
Garnish.
Serve in Rocks Glass.

This cocktail is a refreshing and seasonal highball with effervescence. A cocktail that is altered depending on the guest’s preference, the Apple Shiso Highball is made with house-made apple shiso soda and is available with Belvedere Vodka, Herradura Reposado Tequila, or Woodinville Bourbon.

“Our Apple Shiso Highball features classic fall apple flavors with an unexpected hint of shiso. The shiso is an herb in the mint family that has an earthiness that adds great balance to this seasonal highball.” – Amanda Lee

Photo by Lindens NYC

Apple Shisho Highball

by Head Bartender Amanda Lee

Ingredients

1.5 oz. Chosen Spirit
4-5 oz. House-Made Apple Shiso Soda (freshly juiced apples are mixed with Shiso syrup and lime, then carbonated)

Preparation

Build directly into a Highball Glass over a spear of ice.
Garish with a Shiso leaf and an Apple Fan.
If serving at the bar, put ice & garnish into the glass and put in front of the guests.

For Altair’s Roasted Apples cocktail, apple butter, apple brandy, and whiskey are brought together to create a velvet-like whiskey sour variation. Going with the restaurant’s theme of celestial elements, this cocktail represents fire, where allspice adds depth and pepper notes while the infused butter offers true apple flavors.

“The Roasted Apple cocktail at Altair is inspired by the classic element of fire. A really unique component of this drink lies in the all-spice blend we use to highlight the whiskey. The drink has very surprising notes of depth that bloom as you sip.” – Miguel Munoz

Photo by Altair NYC

Roasted Apples

by Head Bartender Miguel Munoz

Ingredients

.25 oz. Allspice Liqueur
.25 oz. Apple Brandy
.75 oz. Apple Butter Syrup
.75 oz. Lemon Juice
1.5 oz. Apple-Butter-Woodinville Rye Whiskey Infusion

Preparation

Add all ingredients in a small tin. Add ice, close and shake vigorously.
Pour through an open gate with a fine mesh strainer.
Garnish with a dehydrated apple.
Serve in a Coupe Glass.

The post In the Limelight: Apple appeared first on Chilled Magazine.

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