Mixology Monday - Fire edition

Cocktails on FireThis Month’s theme for Mixology Monday (in case you haven’t guessed from the image above) is fire!  Thank you Feu de Vie for the idea, and for hosting!

Here’s our contribution – the delicious “Apple of Discord” cocktail.  It’s a take on a “sour”, but incorporates Pisco, fresh Granny Smith apple juice and a blowtorch – how do you top that?

 

 

 

 

An extra thanks to Feu de Vie for hosting and for the excuse to break out the blowtorch! I had a lot of fun with this one, and look forward to seeing all of the other great contributions as well.

You may have noticed this MxMo post is a few days early – we’ve decided to do MxMo contributions in addition to our regular Monday posts.  So definitely come back Monday – this week we’re trying something new, and I think you’ll like it!

As always, check out the resources below, leave a comment and let us know what you think!

 

The Torch

Culinary Torch and LighterCulinary Torch and Lighter
We just used a standard Creme Brulee torch for this, and it worked very well. (This one’s very similar.)

 

Safety Tip:

One extra tip – if attempting this at home, please be sure you soak the stick you’re holding the apple with before you brulee the apple.  If not, you run the risk of setting it on fire as well – not good!

 

Apple of Discord Recipe

 

Print Recipe
Apple of Discord
Apple of Discord
Servings
Ingredients
Hard Spice Simple Syrup
Servings
Ingredients
Hard Spice Simple Syrup
Apple of Discord
Instructions
  1. Combine all ingredients in a shaker.
  2. Dry shake briefly to mix the ingredients, then add ice or a blender ball and shake thoroughly.
  3. Strain and serve into a coupe glass.
Create the Garnish
  1. Soak a toothpick in water. Mix the sugar and cinnamon in a small bowl.
  2. With a melon-baller, cut a ball of apple out of the Granny Smith Apple, then skewer with your soaked toothpick.
  3. Roll the ball of apple in the cinnamon-sugar mixture to coat.
  4. With a brulee torch, carefully brulee the apple until the sugar has fully carmelized. Be careful not to set the toothpick (or your fingers!) on fire!
  5. Place the brulee'd apple (still on the toothpick) across the top of your coupe glass and serve.
Hard Spice Syrup
  1. Bring Rich Simple Syrup to a light boil.
  2. Add the spices listed.
  3. Simmer for 10 minutes and allow to cool.
  4. Once cooled, strain through a fine strainer.
Share this Recipe

 

Click Here to Read the Transcript

Hi, everyone this is Chris from ABarAbove.com and today we’re doing a contribution to Mixology Monday No. 76. And the subject today is fire!

So the cocktail that we’re going to make for you today is what I’ve called the Apple of Discord. Essentially it’s a take on a Pisco Sour with a Torontel style Pisco. I always know nice apple flavor with that particular type of Pisco. So essentially this is going to be an apple-spiced Pisco Sour.

So I’m going to go ahead and build the cocktail for you and show you what’s in it. So we have 2 oz. of the Pisco Torontel. We have 3/4 oz. of Granny Smith apple and 1/2 oz. of lemon juice for some more acidity. Earlier I made a hard spice syrup with cinnamon, clove, and a little allspice. I’ll put the recipe down in the show notes for you. But we’re just going to use 1/2 oz. of rich spice simple syrup. There we are. And one of the final touches, we’re going to do 3/4 oz. of egg whites in there. And now we’re going to add our little spring ball to get a nice foam out of it and shake it all up. So we’ll do a dry shake to build up some of the egg whites & proteins in there. And now we’re going to add some ice to chill the cocktail down. I realized we haven’t implemented any fire to this cocktail, but that’s definitely coming soon. So now we’re just going to chill the cocktail down. And we’re going to strain it in right into our cute glass. Perfect, beautiful egg foam right across the top. And now, the garnish portion.

Now for the garnish portion of this, we’re actually just going to take a melon baller and a Granny Smith apple and cut a big circular piece of apple right out of it and comes right out and we’re going to skewer it with a nice long pick. And now we’re going to add a little bit of cinnamon sugar and cook the whole thing in there and cut the whole thing in there. And I think you’re probably seeing what I’m going to do with this now. So now that we have this cinnamon-sugar-coated apple, we’re going to incorporate the theme now: fire. But why am I going to use this cute little brulee torch? Well, it’s very effective and gets the job done. But I have a better option: Propane torch. I’m sure you can see brulee-ing this apple up and doing this nice caramel coating around the outside of it, just like you would a creme brulee. Smells amazing, by the way. So now that we’re done brulee-ing our apple, were going to put the finishing touch on this cocktail. So in my little spritzer here, I have a cardamom tincture which is essentially just some cardamom in 100-proof vodka. I going to put out a couple of squirts across the top, really get that dose of the cocktail going. I’m just going to let sit the garnish right across the top. And I warn you, the minute you make one of these, you’re going to be making ten more. So just be prepared for a busy night and have a great shift, guys! Cheers!