Shaken · Rocks
GarnishDehydrated persimmon round
Shaken · Rocks
Britt Fox, Washington, D.C.
Applesmoke cocktail recipe
What goes in it
- 1.5 oz
- 0.5 oz
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 0.25 ozApple butter
Mixer · Recipe below ↓
- 0.25 ozMaple syrup
House prep · Recipe below ↓
Method · Shaken
- 1Shake everything with ice until chilled.
- 2Double strain into a rocks glass over fresh ice and garnish with a dehydrated persimmon round.
- Glass
- Rocks
- Ice
- Cubed
- Garnish
- Dehydrated persimmon round
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
Mixer
Apple Butter
- Yield
- As needed
- Keeps
- 3 weeks
- Storage
- Refrigerated
Ingredients
- Store-bought or homemade apple butter
Method
- 1Use good-quality apple butter as is; if very sweet, raise the lemon juice to 0.75 oz.
House prep
Maple Syrup
- Keeps
- 1 year
- Storage
- Refrigerate after opening
Ingredients
- Pure maple syrup (bottled, grade A dark)
Method
- 1Use as is. No preparation needed.
About the Applesmoke
Applesmoke is a sour made with rye whiskey, pechuga apple brandy and lemon juice, created by Britt Fox at Washington.
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