We hope this helps you make a dent in your fall fruit stock!
“Keep it Cumin” Cocktail from Gina Chersevani of Buffalo & Bergen
Apples typically conjure associations of autumn flavors like cinnamon or clove, but Gina Chersevani highlights the tropical notes of fresh green apple juice with the addition of pineapple and cumin in her “Keep it Cumin” cocktail at Buffalo & Bergen.
- 1 oz. cognac
- 1 oz. spiced rum
- 1 oz. roasted pineapple purée (find it at Whole Foods)
- 1 oz. fresh green apple juice (recipe below)
- ½ oz. egg white
- Cumin, lemon zest, and sage chiffonade, for garnish.
- In a shaker tin, combine cognac, rum, pineapple purée, apple juice, and egg white. Cap and dry shake until frothy.
- Add ice and shake until chilled.
- Double strain into a chilled coupe glass. Sprinkle cumin, lemon zest, and sage chiffonade across top to finish.
Note from Gina Chersevani: Fresh apple juice can be made using a Breville juicer. If you don’t have access to a juicer, simply cut and core your apples and put them in the blender to purée. Put the purée in a mesh strainer or cheesecloth over a pitcher and let sit in the fridge overnight. The juice will drain into the pitcher and the pulp will be left in the strainer or cloth to be discarded.
Apple Bitters from Bar Manager Will Ferguson of The Pig
After peeling apples for American Prime’s apple slaw or Equinox’s apple cake, use the scraps for The Pig’s apple bitters recipe. It’s a win-win, since you’ll reduce food waste and end up with an aromatic ingredient for an autumn old fashioned.
- Peels from 6 large organic red apples
- Peel from ½ lemon, cut into strips
- 2 cinnamon sticks
- ½ tsp. allspice berries
- ¼ tsp. coriander seeds
- ½ tsp. cassia chips
- ½ tsp. cinchona bark
- 4 cloves
- 2 c. 100 proof bourbon
- 1 c. water
- 2 Tbsp. rich syrup (*Rich syrup is made by combining 2 c. white sugar and 1 c. boiling water. Stir until fully dissolved.)
- Combine all ingredients except the water and rich syrup in a clean, sanitized mason jar. Let jar sit in a cool, dry place for 2 weeks, shaking daily.
- After 2 weeks, separate solids from jar using a piece of cheesecloth, making sure to squeeze remaining liquid from solids.
- Set liquid aside and add solids to a saucepan with 1 c. water. Bring to a boil and simmer for 10 minutes. Let solids and water cool. Place in separate mason jar and store in a cool dry place for another 2 weeks.
- After 2 weeks, strain solids through cheesecloth, once again squeezing to make sure all liquid is spared. Discard solids and add both liquids to a new container. Add the rich syrup, shake, and use to season your favorite cocktail!
Note from Will Ferguson: “My favorite place to buy herbs and spices has always been Dandelion Botanical Company out of Seattle, Washington. They are very reasonably priced and offers thousands of specialty items. You could always roam the city looking for each ingredient needed or you can place a single order from Dandelion and save close to 50% on materials.”
Old Fashioned Recipe:
Place a white or demerara sugar cube in a small bucket glass. Soak the sugar cube with your homemade apple bitters or bitters of your choice. Gently crush the sugar cube with a muddler or spoon. Add a large ice cube to the glass. Add 2 oz. of your favorite whiskey to the glass and stir until sugar is dissolved. Garnish with lemon peel, orange peel, brandied cherry, or all three and enjoy!