![]() ![]() Unfortunately, similar to bathtub gin, the leftover liquid also contained amounts of methanol, ethanol and other impurities, but drinking it in small amounts seemed to be the trick. If a hard cider averages around 5% and apple wine around 10-12%, applejack spiked as high as 30% or 60 proof. Leaving the apple hard cider outside overnight, the moonshiner would then syphon out the ice that accumulated, leaving behind the liquid, which increased the percentage of alcohol. Using nature as an ally after the fall harvest, the moonshiner would “jack” or freeze distill the hard cider (which, technically was actually a concentration, rather than a distillation.) As alcohol freezes at a lower temperature than water, applejack would only be made in the winter. Maine moonshiners irritated by Prohibition (enacted some 70 years before it took hold in the rest of the United States) also decried any form of government interference on a product that they could easily forage from their own orchards and produce with very little equipment at home. With the proliferation of apple trees on the east coast, thanks to what European colonists brought with them, applejack became a Maine pasttime and staple. Sprinkle with cinnamon, nutmeg and/or clove.And when one didn’t have the fancy still equipment to get “boozy, buzzey and halfway to Concord,” applejack was one of the first and most practical ways of producing a higher concentration of alcohol from freezing fermented cider. The apple garnish is optional but unapologetically festive.Farm-to-flask has been around since the colonial era, when Americans believed that fermented and distilled drinks were a cure-all for pain, illnesses and general fatigue. Store the mix in the refrigerator without ice and, when you’re ready to serve, pour into individual rocks glasses. Simply multiply each ingredient by the number of people you plan to serve and prepare through the second step, taking care to fully dissolve the sugar. It’s easy to batch this recipe for a crowd, too. Any change will alter the balance of your drink, though, so be sure to tweak the amount of sugar you use accordingly. Try Tennessee whiskey or rye in place of the bourbon, or amplify the apple notes by adjusting your ratio of whiskey to apple brandy or applejack. Any type of apple brandy will work here, so choose the one you like best.Īs with the original, this cocktail is ripe for customization. Types of apple brandy include Calvados, which hails from Normandy, France and is barrel-aged for two or three years before release eau-de-vie de pomme, which is made worldwide and tends to be clear and unaged and applejack, an American iteration that dates to the late 1700s and can be made with a range of distillation methods and aging requirements. To make an Apple Pie Old Fashioned, swap a portion of the bourbon for apple brandy, a broad category of spirits made from fermented and distilled apples. ![]() You can make an Old Fashioned with honey, a Czech herbal digestif, or almost any other ingredient that suits your fancy. Some riffs substitute rum or tequila for the base spirit, while others use infused syrups instead of sugar to introduce citrus, spice, and other flavors. It’s usually served over one, oversized ice cube and garnished with an orange peel.įrom there, possibilities abound. The classic recipe contains two ounces of whiskey or bourbon, plus a teaspoon of sugar that’s been muddled into a teaspoon of water with dashes of Angostura bitters. “Once you understand the Old Fashioned’s basic blueprint, it’s easy to start manipulating it.” “The Old Fashioned is basically a glass of booze that’s been sweetened with sugar and seasoned with bitters,” write Alex Day, Nick Fauchald, and David Kaplan in their book Cocktail Codex. ![]() The traditional Old Fashioned recipe is beautifully suited to all sorts of variations. An Apple Pie Old Fashioned may not be a canonical drink, but it’s not cocktail heresy, either.
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