Shaken · Collins
GarnishTwo apple slices on a pick
Shaken · Collins
Christiaan Röllich, A.O.C., Los Angeles
McIntosh cocktail recipe
What goes in it
- 1 oz
- 1 ozLemon juice
Fresh juice · Recipe below ↓
- 1 ozPoached apple purée
House prep · Recipe below ↓
- 0.75 ozPecan syrup (1:1)
House prep · Recipe below ↓
- 1.5 ozIndia pale ale
Bottle · India Pale Ale
Method · Shaken
- 1Dry-shake everything without ice, then shake again hard with ice.
- 2Strain into an ice-filled Collins glass and garnish with two apple slices on a pick.
- Glass
- Collins
- Ice
- Cubed
- Garnish
- Two apple slices on a pick
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.
House prep
Poached Apple Purée
- Yield
- About 2 quarts
- Keeps
- 5 days
- Storage
- Refrigerated
Ingredients
- 3 lb mixed apples
- 1 cupsugar
- 4 cupsdry white wine
- 3 cinnamon sticks
- 3 bay leaves
- Water to cover
Method
- 1Cover the apples, sugar, cinnamon and bay with water, bring to a boil and simmer covered for twenty minutes. Discard the spices, blend the apples with the wine, pass through a chinois and cool.
House prep
Pecan Syrup (1:1)
- Yield
- About 1.5 cups
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 1 cupwater
- 2 ozbrandy
- 1 cuppecans
- Sugar, equal volume to the pecan milk
Method
- 1Blend the water, brandy and pecans, rest overnight and strain through a chinois. Warm the pecan milk and dissolve in an equal amount of sugar, then cool.
About the McIntosh
McIntosh is a cocktail made with genever, lemon juice and poached apple purée, created by Christiaan Röllich at A.O.C..
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