Updated: Jan 6
Some drinks are created by trying to represent an amazing ingredient in an alternative light. In this drink, it was the apple ice wine from Cold Hand Winery what was the main focus, along with our aquavit. The result was a drink that felt very old school and direct with its intentions, but with a modern take on balance and complexity.
2 cl Malus danika (Cold hand winery) 0,5 cl Dried malt apple shrub 3 cl Six Nordics Sacred solstice 0,5 cl Espresso infused Cocchi torino 1 cl Cap corsi rouge (Mattei) 1 cl Cynar 1 cl Pere Jules cidre de Normandie To make the shrub 0,5L malt vin 80g dehydrated red organic Danish apples 120g white sugar Mix all ingredients into a non-reactive container and keep at room temperature for at least 3 weeks. The longer it sits, the more mellow the vinegar gets.
Dehydrated red danish apples
Thinly slice up the apple horizontally, using the whole apple( deseeded) and place them in a dehydrator at around 55 degrees Celsius for 8-9 hours.
Or if using an oven, set the temperature between 60-80 Celsius with the door propped up. It will take between 6-10 hours.
NB: Use the nice pieces for garnish, and all the ends and ugly pieces as well as nice piece (if you want) for the shrub. You can dehydrate the apple used in the shrub, they become something like sweet and sour apple candy.
To make Espresso Cocchi torino
20g good full-bodied espresso beans grinded
1 bottle Cocchi Americano
Put all ingredients into a non-reactive container and keep at room temperature for roughly 2 hours. If the coffee flavour is not strong enough, leave it overnight and taste. Strain out solids with a cloth and coffee filter.