FLX Locavore Cocktail: Into the Light

Here is a great vibrant spring tonic to lift your spirits up as we approach the light of longer days.
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Photo provided by Karl Neubauer

Recipe and Photo by Karl Neubauer, Head Distiller at Hollerhorn

Here is a great vibrant spring tonic to lift your spirits up as we approach the light of longer days. I am fixated on fresh lemon juice in cocktails lately, because I have been longing for sunshine. It makes a good substitute when the big old sun is still not feeding us vitamin D! This cocktail features a fun apple brandy I made with a friend of mine, Steve Selin who owns South Hill Cider near Ithaca. It is a delightful sipper, but it also works well in cocktails, but you may use your favorite Calvados as well. 

Into The Light

Karl Neubaurer, Recipe and Photo by Karl Neubauer, Head Distiller at Hollerhorn (hollerhorn.com)
Course Drinks

Ingredients
  

  • 2 ounces SouthHoller Apple Brandy
  • 3/4 ounces Grand Marnier
  • 1/2 ounce lemon juice
  • 1/2 ounce DOM Benedictine
  • 1/4 ounce Absinthe
  • 1 lemon peel for garnish

Instructions
 

  • Begin with filling a coupe glass with ice to chill.
  • In a shaker, pour 2 ounces of Apple Brandy, ¾ ounces of Grand Marnier, add ½ ounce of lemon juice and ½ ounce of DOM Benedictine
  • Fill the shaker about half way with ice, and shake vigorously for about 30 seconds. 
  • Dump the ice from the coupe glass out, and add ¼ ounce(small splash) of Absinthe to the glass.
  • Swirl it around to coat the entire glass, and then pour out (or leave in for lovers of Absinthe).
  • Strain the contents of the shaker into the chilled and Absinthe coated coupe glass, and add a garnish of lemon peel. Enjoy!
Keyword apple brandy, apples, lemon juice

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