This modern aperitif brings together the classic fruitiness of apples and honey with modern elements of smoky sweetness.
Difficulty
Advanced
Glass
Rocks glass
Garnish
Garnish with apple blossom
Occasion
Aperitif
Ingredients
- oz
- ml
| 1 oz | Patrón Añejo |
| 1 oz | Apple blossom vermouth * |
| .75 oz | Hay smoked borage honey** |
| .50 oz | Sherried oyster mushroom ketchup*** |
| + | Apple blossom for granish |
| 30 ml | Patrón Añejo |
| 30 ml | Apple blossom vermouth * |
| 22.5 ml | Hay smoked borage honey** |
| 15 ml | Sherried oyster mushroom ketchup*** |
| + | Apple blossom for granish |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Build all the ingredients in a rocks glass and stir.
- Garnish with an apple blossom.
* Apple blossom vermouth: Mix 150ml MARTINI Bianco Vermouth, 100ml absinthe, 50ml Manzilla, 40ml apple juice, 20ml citric acid, 10ml salt solution and 10ml cider vinegar together and bottle.
** Hay smoked honey: Seal 200g of honey, 100g of boiling water, 20g of hay and 5ml of Pinot Mugo, sous vide at 45 degrees for an hour. Smoke with applewood, discarding initial smoke.
*** Sherried oyster mushroom ketchup: Combine 100g oyster mushrooms, 100g chestnut mushrooms, 50g of butter, 50ml white wine vinegar, 30g honey, 50ml cream, 50ml beer and 50ml sherry.
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