Apple Ginegar
Celebrate fall with the Apple Ginegar, a cocktail crafted from gin, Lillet Blanc, and homemade apple shrub. This drink offers a refreshing, tart twist with notes of juniper and sweet-tart Meyer lemon juice. Ideal for seasonal entertaining!
Equipment
- Coupe glasses
Ingredients
- 4 ounces gin, a London Dry—Ford’s works well
- 2 ounces Lillet Blanc
- 1 ½ ounces apple shrub
- ½ ounce Meyer lemon juice, fresh
- 2 Dried apple rings
Apple Shrub
- 4 medium apples, Gravenstein are a good choice
- 1 cup apple cider vinegar
- ⅔ cup white sugar, granulated
Instructions
- Add the first 4 ingredients to a cocktail shaker full of ice. Shake well. Drain into 2 coupes. Garnish each glass with an apple ring.
For the Apple Shrub
- Use a box grater to shred the apples to their cores (don’t use core or seeds). Scoop all the apple flesh and any juice into a clean mason jar (you don’t have to do any sanitizing). Add the vinegar and sugar. Stir with a spoon. Screw on the lid, and give it a really good shake to fully incorporate.
- Put the jar in the back of your refrigerator for 4–5 days. Take it out and check—is the sweet-sour balance good to you? If so, use. If not, seal it back up for a few days.
- When you like the taste (and it mellows over time), drain out all the apple solids, being sure to give them a squeeze with your clean hands to get as much liquid out as possible. Put that juice in a clean jar. Refrigerate again. It will stay good pretty much indefinitely but is best used in the next month.
Nutrition
Calories: 250kcal | Carbohydrates: 23g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 19mg | Potassium: 51mg | Fiber: 1g | Sugar: 22g | Vitamin A: 0.4IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg