Koru Shrub

You know what they say about an apple a day…

Yeah you know the rest, I create a great winter cocktail using fresh Koru apples from New York. If you’ve never heard of the Koru variety of apples, they are crisp, extremely sweet, juicy and most importantly, sustainable - making them the perfect apple to use for this season. The cool part about these apples is they’re slow to brown so they’re perfect for garnishing your cocktail, as well as using it as the main ingredient. Hope y’all try this recipe it out, its one of our favs. Cheers y’all!

ingredients:

1½ oz Cognac
1 oz Cinnamon Apple Shrub Syrup
½ oz Fresh Lemon Juice
3 oz Soda Water
Cinnamon Stick (garnish)
Apple Slices (garnish)

tools:

Shaking Tins
Jigger
Hawthorne Strainer
Fine Strainer
Glassware
Other Tools
Complete
Bartending Set

instructions:

Combine all ingredients except the soda water and garnishes in a shaking tin with ice. Shake vigorously for 10 seconds. Pour and strain over a chilled Cognac glass with ice. Garnish with cinnamon and fresh apple slices. Serve and enjoy!

APPLE SHRUB SYRUP

2 lbs of Fresh Koru Apples (cored/cubed)
1 cup Apple Cider
1 cup Apple Cider Vinegar
1 cup Sugar
2 large cinnamon sticks

Instructions: Combine all ingredients in a non-reactive mixing bowl and cover with plastic wrap for 24-48 hours, gently stirring every 12 hours or so and letting the apples and sugar granules break down. Fine strain using a mesh strainer into a glass container. For a more refined syrup, strain again through a coffee filter. Add 1oz of gin to fortify the syrup and shake to incorporate. Store in the fridge for up to a month.