An apple a day...

Apple Julep

Apparently the old adage of, 'an apple an day...' is no longer sufficient to keep the doctor away. In fact, if recent press is to be believed, then your 'five a day' needs to be at least seven, and ideally, should be twelve. It's enough to drive anyone to drink, particularly if your idea of fruit and veg includes the slice of lemon in your gin and tonic (that does count, right?) Mr TG and I are tireless in our quest to up our vitamin intake through the medium of cocktails and we calculate that if you drink all of these, you should be at least two portions of fruit closer to your daily goal. The naysayers among you may spot the potential flaws in this plan, but if you actually manage to drink them all, the chances are, you won't care too much...

The inspiration for this week's post came from my friends at Pinkster whose deliciously pink gin recently crossed the ocean, popping up in New York City by the Empire State building (click here to see the picture). Pinkster Gin in the Big Apple immediately suggested a cocktail opportunity and the Big Pink was conceived - a fresh and simple combination of Pinkster Gin, raspberry, fresh mint and cloudy apple juice. 

The Big Pink

2oz Pinkster Gin

4 fresh raspberries

6 mint leaves

Cloudy apple juice

Sprig of mint to garnish

Add the gin, raspberries and mint to the bottom of a tall glass and gently muddle together - the object is not to really squish them together but just to slightly bruise the mint and fruit to release the flavours.

Add a handful of ice and top up with cloudy apple juice.

Stir with a swizzle to mix and garnish with a sprig of mint.

The Big Pink - glass by Toasted Glass

My inspiration for the next cocktail came from a little further down south in the US of A, from the state of Kentucky - home to the world renowned Kentucky Derby where the drink of choice is the Julep. Derby day falls on May the 10th of this year and I always like to mark the occasion with a Julep or two, although this time, I am playing pretty fast and loose with the traditional Julep formula (click here for the traditional Mint Julep and the alternative, Lavender Julep recipes). I like this apple version as it is a little less alcoholic and fruitier than the traditional Mint Julep.

Apple Julep

2oz bourbon (I used my favourite Buffalo Trace)
10 - 15 mint leaves
2oz cloudy apple juice
Sprig of mint to garnish

Muddle the mint and bourbon in the bottom of a Julep tin or tall glass.
Fill with crushed ice and pour over the cloudy apple juice.
Use a swizzle stick to mix the drink thoroughly and garnish with a sprig of mint (gently slapping the mint between your palms beforehand, will release the minty aroma).

Apple Julep - Julep Tin by Toasted Glass

This next cocktail combines the sharp, sweet flavour of apples with the fiery kick of ginger. Here we get a double shot of fresh apple flavour from both cloudy apple juice and the exceptional, Chase Sharp Bramley Apple Vodka. This vodka was distilled in a small, limited edition batch and is nigh on impossible to get hold of. However, I live in hope that with enough demand, the clever people at Chase Distillery will decide to create another batch, so please feel free to make enquiries at their website and perhaps we can collectively make it happen...

Chase Apple and Ginger 

2oz Chase Sharp Bramley Apple Vodka
5 mint leaves
1 strawberry (quartered)
1oz cloudy apple juice
2oz Fever Tree Naturally Light Ginger Beer

Gently muddle the mint, strawberry and vodka in the bottom of a glass, taking care not to overly bruise the fruit.
Add a handful of ice, the ginger beer and juice and stir with a swizzle stick to mix the drink.

Chase Apple and Ginger - glass by Toasted Glass

Finally, we come full circle and back to Pinkster Gin who inspired the post in the first place with their appearance in The Big Apple. This cocktail, The Big Pink Martini isn't a martini in the traditional sense, but is served in the martini style. In place of dry vermouth, we are using Sauvignon Blanc and cloudy apple juice with just a dash of simple syrup to approximate the intensity. The result is much lighter and of course, fruitier...

The Big Pink Martini

2oz Pinkster Gin

1oz Sauvignon Blanc

1oz cloudy apple juice

3 raspberries

Dash of simple syrup

Muddle the raspberries with the gin in the bottom of a shaker.

Add the remaining ingredients with a handful of ice and shake hard to mix.

Double strain the contents into a chilled martini glass.

Nature's Harvest (in a glass)

Jolly Sailor Mulled Cider - glassware from Toasted Glass

Only a few, short weeks ago, it felt as though Summer might last forever, but of course, the seasons march on a pace and here we are, pulling on sweaters and wondering when it will be acceptable to crank up the central heating. Thankfully though, there's more to Autumn than just shorter days and chilly mornings. This is harvest time for a plethora of fruits, vegetables and grains, many of which will make an appearance on our plates and some of which should definitely be charging our glasses. British apples, pears, blackberries and plums are all at their best right now and if you are lucky enough to grow your own, you're probably wondering what to do them all, so when you've had your fill of fruit crumble, might I suggest that you turn your culinary skills to the drinks cabinet. After all, a warming tipple is a welcome pleasure as the nights draw in and the temperature drops. But don't worry if you don't have a garden full of fruit trees, the supermarket has plenty of British produce in store right now that will taste better than ever.

For this first cocktail, I actually made some pear nectar, which may sound a little over the top, but was surprisingly, very simple to do and a fabulous way to use up a surfeit of pears. Mine, I hasten to add, were from the supermarket and had inconveniently all decided to ripen at once, simultaneously turning from molar challengingly hard, to squish, within a day. As I couldn't convince my children that they really wanted to eat a bowlful of pears in a sitting, I decided to make them into juice.

Pear Nectar (makes about a pint)

3 large pears
150 ml of water

Chop the pears into quarters - no need to peel or core - and add to a pan with the water.
Bring to the boil, cover and simmer for a few minutes.
Allow to cool and place a sieve over a large bowl.
Mash the pear through the sieve and hey presto...pear juice!

As there are no preservatives, I suggest you use the juice within a day or so, but if you do want to store it for longer, you must keep it refrigerated in an airtight, sterilised container. This is very important as juices can become volatile if not kept in a sterile environment. However, it's so delicious, I can't imagine it will last too long.

Now, of course, you can buy pear nectar from some health food outlets or even make it by whizzing up unsweetened tinned pears, so don't feel you have to go all 'Nigella' in the kitchen. Using fresh produce is always a nice touch, but this cocktail is going to taste delicious, whichever way you prepare it. What really gives it that Autumnal, spiced flavour, is the delicious cinnamon, vanilla and clove syrup and luckily, you can buy it, ready made in a bottle  ( Clément Sirop de Canne available from www.amathusdrinks.com ). Alternatively, you can make your own:

Vanilla, Cinnamon and Clove Syrup

Add a vanilla pod, cinnamon stick and a couple of whole cloves to a pan with one cup of water.
Bring to the boil, reduce heat and add two cups of sugar.
Simmer for 5 mins and allow to cool.
Store in an airtight container in the fridge.

Phew, so you've got your pear nectar, you've got your syrup, let's make some cocktails already!

Spiced Pear Martini

Ingredients

2 oz vodka (I used Sipsmith Barley Vodka)
2 oz pear nectar
1/2 oz freshly squeezed lemon juice
1/2 - 1 oz Vanilla, Cinnamon and Clove Syrup (1/2 oz is enough for me, but if you like it sweet, add a little more)
Cinnamon stick and a strip of orange zest to garnish

Using a paring  knife, cut a strip of zest from and orange - try to leave the pith behind if possible.
Add the vodka, pear nectar and syrup to a cocktail shaker with a handful of ice cubes.
Shake hard for about 20 secs and strain the contents into a chilled martini glass.
Twist the orange zest over the top of the drink to release the essential oils and use as garnish along with the cinnamon stick.

Spiced Pear Martini - glass available from Toasted Glass

Next up is a cocktail that will definitely warm  you up after a chilly day. It combines lots of warming ginger with the earthy spiciness of tequila and the fresh flavour of blackberries. If you can pick your own, so much the better, just give them a little wash before you start.

Tequila, Ginger Bramble

Ingredients

2 oz Tequila Resposado (gold in colour)
1-2 cm root ginger, peeled and finely grated
3-4 fresh blackberries
1/2 oz lemon juice
3/4 oz agave nectar or sugar syrup
Sparkling water to top up
Blackberry to garnish

Add the ginger and blackberries to a cocktail shaker and muddle (squish).
Add the tequila, lemon and syrup with a handful of ice and shake hard.
Strain the contents into a chilled tumbler or hi ball, filled with ice and top up with a little sparkling water.
Stir gently to combine and garnish with a fresh blackberry.

Tequila, Ginger Bramble - tumbler by Toasted Glass

Finally, Autumn hasn't really started before you have your first Mulled Cider and Britain has no shortage of fine ciders to choose from. With the apples, literally falling out of the trees, there is no better time to celebrate that most British of drinks and warm your very cockles, to boot.

I could probably write a whole book, just of Mulled Cider recipes and indeed, I may, but for now, let's settle on just one that will see you through the next cold snap and into the Festive Season. The quantities here will make two generous cups, but if you are entertaining guests in the near future, scale up and give them a warming treat.

Jolly Sailor's Mulled Cider

500 ml dry cider
50 ml dark rum
Peeled zest of 1/2 an orange
1/2 an apple, cut into 4 wedges
1/2 cinnamon stick
1/2 vanilla pod
4 cloves

Put all of the ingredients in to a heavy bottomed saucepan and heat gently - do not allow to boil.
Simmer very gently for about 20 mins and pour into cups with the apple wedges - try to leave the zest etc, behind, as the cups get a little crowded, but be sure to eat the apple at the end - it's delicious!

Jolly Sailor Mulled Cider - glassware by Toasted Glass