It actually came from an inspiration after re-reading nostalgic cider-filled memories of pubs in London, and a thought that cider might mix well with a bourbon based drink…
…And then there was no cider. All that was left was apple juice.
So, again, necessity being the mother of invention, and desperation being the mother of alcohol experiments, this came out. There is something about granny smith apples that make you reminisce about visit to the grandparents and being served some apple pie, with leftovers used as garnishes for a stiff drink.
1 oz. bourbon (In the picture it uses Rye whiskey, but in hindsight, as cheap-ass bourbon works better)
1 oz. apple juice
1/2 oz. simple syrup
1 drop angostura bitters
splash of club soda (optional)
1 slice of granny smith apple
Into a rocks glass half filled with ice, pour to bourbon, apple juice, simple syurp and angostura bitters. Stir appropriately. Add a splash of club soda, and finish off with a slice of granny smith apple.
What’s great about this? That slice of apple turns into a nice finishing treat. Cheers!
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