101 Best New Cocktails: The Rusty Apple by Christopher James, The Ryland Inn, Whitehouse Station, NJ.
Adapted from a recipe by Christopher James, The Ryland Inn, Whitehouse Station, NJ.
“This cocktail is intended to be a twisted, seasonal mash-up of an Apple Martini and a Rusty Nail,” Christopher James.
30 ml (1.0 oz) Chivas Regal scotch
45 ml (1.5 oz) Berentzen Apfelkorn
30 ml (1.0 oz) Honeycrisp apple juice
15 ml (.5 oz) fresh lemon juice
15 ml (.5 oz) agave nectar
1 apple fan, as garnish
freshly grated cinnamon, as garnish
Dispense enough Drambuie foam to fill a chilled coupe glass 1/3 of the way. Shake the rest of the ingredients over ice and strain into the chilled coupe through one part of the foam to avoid ruining the separation effect. Finish off with an apple fan and some freshly grated cinnamon on the surface of the foam
60 ml (2 oz) Drambuie
30 ml (1 oz) Berentzen Apfelkorn
15 ml (.5 oz) lemon juice
4 egg whites
Add all ingredients to an ISI charger and use a single charge to whip it into a foam.
gaz sez: I’m not a huge fan of Berentzen Apfelkorn, or at least I wasn’t until I tasted this baby. The interaction between this apple-flavored liqueur and the Chivas Regal scotch is a joy to behold. Scotch can be so hard to work with, and Christopher James pulled this one off very handily, indeed. Nice one, Christopher.