A fabulous cocktail to ward off the chills on these autumn evenings and make the most of the crab apple season.
Many thanks to Gourmet Glow for the delicious recipe.
*infused bourbon ideally needs to be made at least 3 weeks before drinking
The Smoking Crab Cocktail
A fabulous cocktail to ward off the chills on these autumn evenings and make the most of the crab apple...
Ingredients
For the spiced syrup
| 1 sachet | Old Hamlet Whisky Toddy |
| 80g | golden caster sugar |
| 100ml | water |
For the Crab Apple Bourbon
| 340g | Bourbon |
| 240g | crab apples |
For one drink
| 1 tsp | Mezcal |
| 50ml | crab apple bourbon |
| 2 tsp | spiced syrup |
| to serve | ginger beer & ice |
Method
- Begin with the infused bourbon as this will take a few weeks. Add the crab apples to a jar and pour over the bourbon. Seal the jar and set aside somewhere cool and dark to infuse for 3 weeks. Shake the jar daily.
- Strain the liquid through a muslin, reserving the crab apples to make a highly intoxicating, yet delicious jelly. Bottle the liquid and retain.
- For the syrup, add all the ingredients to a pan and bring to a simmer. Boil for 3-5 minutes, or until syrupy. Allow to cool to room temperature, then strain into a sterile bottle. This will keep for months.
- When ready to make the cocktail, add the mezcal, bourbon and syrup to a cocktail shaker and add a few ice cubes. Shake for 30 seconds to chill, then strain through a hawthorn strainer into a glass. Top up with ginger beer and serve.
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