Liquid Intelligence by Dave Arnold is one of the best books I ever read, so I had to make a twist on one of Dave’s cocktails. I generally love a Highball and it’s the go-to cocktail for me back at my home, but this Clarified apple juice and Aberlour 12 Highball was something else. With Jean-Felix from Truffles On The Rocks creating an awesome clarified apple juice cocktail as part of our Cocktail Challenge Time I thought this was the perfect idea for you to make if you decide to try clarifying apple juice. Find the recipes (for the classic and Apple Highballs) and the link to JF’s episode below.
Scotch & Apple Highball
Into a chilled soda syphon add (you can double the measurements to make 2 cocktails with 1 CO2 cartridge):
● 52,5 ml (1.75 oz) Aberlour 12
● 75 ml (2.5 oz) clarified apple juice*
● 30 ml (1 oz) cold water
● 2 dashes cherry bitters
● 2 drops of saline solution
Charge the soda syphon with a CO2 cartridge, shake well and carefully release the gas. Once the syphon is degassed, open it and pour the cocktail into a chilled highball glass filled with ice. Garnish with a thin slice of apple.
*Juice enough apples to get 300 ml of apple juice. Mix in 0.75 of ascorbic acid or Vitamin C into the first 30 ml, to prevent browning (if you don’t have Vitamin C you can add 50 ml of lemon juice, but it will add flavor as well). To 300 ml of juice add 0.6 g of pectinex, stir well and place in the fridge in a sealed jar. After 12 hours (or when you see a clear separation in the jar) filter the apple juice through a coffee filter and bottle.
Highball Cocktail
● 45 ml (1.5 oz) Scotch whiskey
● top up soda water
Pour the ingredients over ice in a highball glass. Turn the cocktail with a barspoon to incorporate and garnish with a lemon peel.
Watch Truffles On The Rocks make a Snappy Spritz cocktail with clarified apple juice: