Applejack Cobbler

From Chanticleer Society
Revision as of 16:03, 11 February 2020 by DrinkBoy (talk | contribs) (Recipe)

Recipe

For the Cocktail:

  • 1 cup Fresh Cranberry Sauce
  • 3 1/2 ounces orange juice (not fresh squeezed, commercial juice will have more consistent flavor, and more sugar)
  • 2 1/2 ounces pomegranate molasses
  • 11 dashes Angostura bitters
  • 2 cups Laird's Applejack
  • 1/2 cup Punt e Mes
  • 1/2 cup Schonauer Apfel Apple Schnapps
Directions
  1. Measure cranberry sauce, orange juice, pomegranate molasses, and bitters into a quart-sized pitcher. Add applejack, Punt e Mes, and apple schnapps. Blend with an immersion blender until smooth. Serve immediately or refrigerate up to four hours.
  2. To serve, pour 1 cup of cocktail mixture into a cocktail shaker and fill with ice. Shake for 15 seconds, then strain evenly into two cocktail glasses. Repeat as needed.

For the Fresh Cranberry Sauce:

  • 1 cup sugar
  • 1 cup water
  • 1 package (12 ounces) fresh cranberries
Directions
  1. Combine the sugar and water in a medium saucepan. Bring mixture to a boil. Add cranberries, return to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes. Allow the sauce to cool 15 minutes before using. Leftover cranberry sauce can be refrigerated up to 1 week.

Cranberry Sauce Recipe

(This is the same recipe that is on the back of the bag of cranberries)

  • 1 Cup Water
  • 1 Cup Sugar
  • 1 12-oz. Bag Ocean Spray Cranberries
  • 1 Tablespoon Bragg’s Apple Cider Vinegar per each bag of cranberry

Directions

  • Follow cooking directions on cranberry package, use a potato masher on cranberries while they are cooking, but do make sure cranberries are cooked through.
  • After cranberries are ready, add apple cider vinegar, and stir well to incorporate.
  • Then immediately add Applejack, Punt e Mes & Apple Schnapps, and zap with stick blender to emulsify cranberry pulp. (We pulse with a stick blender at this point because we need to add alcohol to the cranberry sauce in order to prevent it from gelling—but- we don’t want to add too much liquid (which increases the difficulty of capturing the cranberry pulp under the blades).
  • Once the liquid is emulsified, now add the OJ, pomegranate molasses, angostura bitters, and ¼ teaspoon (not quarter ounce) of saline solution. Whisk well to blend.
  • Add water to batch, and bottle. Fill each bottle only 3/4 to the top. This will provide headspace in bottle so that it has room to be shaken.
  • NEW: WITH THE ADDITION OF SALT, THIS RECIPE NOW NEEDS TO REST FOR 24 HOURS BEFORE SERVING
  • Garnish with Cape Gooseberry

Source

Audrey Saunders, 2004 Bemelmans Bar

External Links

References