No matter what I do at this time of the year, my palate continues to beg for the last remnants of Summer. Apples come to mind immediately. The dense, aromatic fruit is so versatile. It can be cooked, juiced, fermented, distilled. All things I like. Especially the last two.
Recently, I discovered a lovely Apple Aperitif named Orleans. If you like Lillet (I do!) and you want to extend the warm summer weather as long as possible- you may want to try buying a bottle of Orleans. Sure this company makes a perfectly sumptuous Apple Ice Cider. This is something different. Similar to ice wine, the apple aperitif is crisp, aromatic and packed with mountain herbs. It's made by hand in Vermont from apples that you would only use for cooking. They'd be far too tart for just eating!
Calvados the apple brandy from Normandy in France features into my cocktails as well. This fire driven spirit is sometimes enjoyed before breakfast on those damp mornings where the only heat that exisits is in your glass. I don't recommend drinking Calvados FOR breakfast, just with your coffee. It "corrects" the brown liquid in your cup.
I also use in one of the recipes, a lovely vodka from Sweden named Purity. Purity Vodka is perfectly geared to the Orleans Apple Aperitif. Crisp, Aromatic and quite soft on the finish- Purity comes into view as not only a quick sip, but a liquid driven adjunct. When you sprinkle a bit of cool water over the top of a shot of Purity Vodka, magic happens!
The Old Apple Tree
2 shots of Orleans Aperitif
1 teaspoon of Vermont Maple Syrup
1 shot Calvados (I like the real stuff, a bit more expensive but worth it) If you cannot get Calvados, try some oak barrel aged Laird's Apple Jack, not the same thing, but....)
2 tablespoons of freshly squeezed lime juice and apple juice (2 tablespoons of each)
1 sprig of tarragon
2 drops from a medicine dropper of Bitter End Jamaican Jerk bitters... *fire on the mountain*
Chill the liquors in a cocktail shaker with ice and two drops of the Jamaican Jerk bitters
Shake until a frost appears on the shaker
In a coupe glass that one very finely made ice cube sits, add the fresh lime juice and the teaspoon of Vermont Maple Syrup to coat the cube
Pour the liquors over that elegant ice cube
Crumble a few tiny bits of the tarragon over the top and garnish with the remaining sprig.
Orleans Apple Martini (slightly twisted)
2 shots of Orleans Apple Aperitif
1 shot Purity Vodka
1 splash of dry Vermouth
Splash of Apple Juice (freshly squeezed, unfiltered of course!)
2 Tablespoons of Simple Syrup of apples. - freshly pressed apple juice with wildflower honey, made into a simple syrup
garnish with a slice of apple
Mix the Apple juice with the Purity Vodka and the Orleans Apple Aperitif in a cocktail shaker with a bit of ice. Spray the inside of a chilled Martini glass with vermouth.
Pour the contents into the glass, add a bit of the simple syrup of apple and honey- and top with a splash of the Club Soda
Pour into your open mouth. Then have another.
2 shots of Orleans Apple Aperitif
1/2 shot of Eden Apple Ice Cider
1 shot Snap (USDA Certified Organic Ginger Snap Liquor)
Q-Tonic Ginger Soda (Made with pure cane sugar)
2 drops of Bitter End Moroccan Bitters (Essential!)
To a cocktail shaker filled with fresh ice, add 2 shots of Orleans Apple Aperitif and the Eden Apple Ice Wine, then 1 shot of Snap USDA Certified Organic Ginger Snap liquor (80 proof!) add 2 drops of Moroccan Bitters, Shake to mix, Strain into a tall cocktail glass over rock ice and then fill with Q-Ginger Soda.
Garnish with a slice of apple.
Make one for your friend first to show your good manners!
- 100% Vermont grown fruit and herbs.
- No added sugar, coloring or flavoring of any kind.
- Concentration using natural Northern Vermont winter cold.
Total Acidity: 0.9 %
Eden Apple Ice Cider
- Apples are harvested from their trees at peak ripeness and kept in cold storage until the onset of consistently cold winter temperatures
- Apples are pressed, and the juice is set outdoors to freeze for 6 - 8 weeks
- The freezing and melting-off process results in a residual concentrate that is naturally high in sugar and flavor (typically 32 - 40 brix)
- The concentrate is fermented at 50 - 55 F degrees over several weeks or months
- The fermentation process is terminated and the final product is cold stabilized, filtered and bottled
- The resulting product is typically 8 - 11% alcohol by volume, with 12 - 15% residual sugar
The final amount of Ice Cider produced is usually less than 1/4 of the original amount of juice pressed. It takes more than 8 lbs. of apples to make one 375ml bottle of Ice Cider!