Annette’s Joy – Apple Ginger Fizz Mocktail
A no ABV cocktail that takes you on a trip to a Kentucky Apple orchard… if that exists. A spicy, sweet, and citrus cocktail experience that won’t make you feel like you’re missing the party.
Ingredients
- 1 1/4 oz Stewed Apple Syrup
- 1 oz Fresh Lemon Juice
- 1 oz Water
- .25 oz Pineapple Juice
- 1.5 oz Source Fiery Ginger Beer
Instructions
Method: Add ingredients (except ginger beer) to Boston shaker, add ice, shake 10 seconds and strain into coupe glass. Top with ginger beer.
Stewed Apple Syrup
Ingredients
- 3 gala apples (cored and quartered)
- 16 oz turbinado sugar
- 16 oz water
- 1/2 oz cracked cinnamon (broken up cinnamon sticks, but not ground)
- 6 large allspice berries
- 1 whole nutmeg
- 2 oz fresh chopped ginger
- 1/4 oz lemon juice
Take apples, crush them (i put them in a Boston shaker and used a muddler to crush) so they’re almost the consistency of apple sauce. Add to saucepan with spices, 6 oz water, 6 oz turbinado sugar and 1/4 oz lemon juice. Let simmer uncovered on low heat for 10 mins. Uncover and simmer another 5 mins. Add remaining water and turbinado sugar and allow to simmer 5 minutes covered 5 mins uncovered. Allow syrup to cool and strain in cheesecloth, then double strain to ensure the syrup is clean.
Garnish: Garnish with luxardo cherry (at bottom of the coupe) and candied ginger in a skewer.
Glassware: Coupe
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
