Tuesday, November 15, 2011
A refined version of the cider cocktail I've been fiddling with:
So, a sliced apple - skin, pips and all (they add colour), a cup of water and a quarter cup of sugar. Bring to the boil and cook to reduce by half. That's your quick apple syrup. It's lower on sugar than a proper simple syrup (sugar and water in equal parts) - I don't want it too sweet, and I don't intend keeping it for long. Cool.
Half a part apple syrup, two parts cognac (mine was infused with spicebush berries), four parts cold dry hard cider. Shake up the syrup and cognac with ice. Strain and pour into a coupe. Top with cider.