“This cocktail is named after the building that my restaurant is in, The Baldwin Mansion. It was built in 1661 and from what I’ve read, theBaldwinapple was first seeded on the family’s farm.” Ran Duan.
45 ml (1.5 oz) calvados
30 ml (1 oz) fresh lemon juice
30 ml (1 oz) Spice Syrup*
15 ml (.5 oz) Fee Brothers falernum
15 ml (.5 oz) Fee Brothers orgeat
1 egg white
Grated nutmeg, as garnish
Dry-shake, then add ice. Hard-shake and strain into a chilled coupe. Add the garnish.
*Spice Syrup: Combine 2 cinnamon sticks, 2 star anise, 9 cloves, 4 cardamom pods, and about 2L (8 cups) water in a large saucepan. Bring to boil, reduce the heat, and simmer for 15 minutes until you get a nice light golden color from spice. Then add 1,200 g (6 cups) sugar and stir and simmer for 5 more minutes. Cool and transfer to bottles. This should make enough for about two 750-ml bottles.
gaz sez: The spice syrup used in the Baldwin Apple is a great ingredient to have on hand during the cold-weather months. I used it to make Hot Toddies, and I added it to hot chocolate, too. The interplay between the falernum and the orgeat is interesting in this drink, and although calvados is called for, I should add that the drink works well with Laird’s Bottled-in-Bond applejack, too.
This is one of 2011’s 101 Best New Cocktails.
Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.