So, we decided that making ourselves a delicious cocktail just after midnight would totally count as a new recipe on a new day. Given that tomorrow evening for us means a night out at the pub quiz, I think that’s fair!
Go with it ;]
This is our take on The Kentucky Apple found in Jane Rocca’s The Cocktail: 200 Fabulous Drinks (which happens to be the most adorable cocktail book in the WORLD, we’ll have you know!)
We switched the ingredients around somewhat to suit what was available to us at the time, so here we present to you:
The Tenessee Apple
(makes 2 cocktails)
- 1 double shot (50ml) of elderflower cordial
- 2 double shots (100ml) of Jack Daniels
- 1 double shot (50ml) of Bacardi white rum
- ½ an apple, chopped
- Apple juice
- Ice and apple slices to serve
- In bottom of cocktail shaker, crush chopped apple pieces (we used a hand held lemon juicer) to release juice and combine with elderflower cordial, leaving apple pulp in the shaker.
- Add the shots of Jack Daniels and white rum, and top up with apple juice.
- Get shaking!
- Strain into glass, over ice and with a slice of apple to garnish
- We found that given the mixture ended up being strained off, there was no need to peel the apples – much less fuss!
- After the first mix, if you don’t intend to change cocktail you do not need to throw the apple pulp away as it will sufficiently last a couple more mixes. It may need recrushing, depending on how thoroughly it was done the first time.
- In hindsight, there’s probably a better way to crush apples… once we find it we might share, but this worked sufficiently.
Soooo there’s that.
Totally simple, totally tasty, totally easy to have a couple too many.