Drinkology September 2011

Pulse Apple Pie

The key player in this cocktail is apple cider, long a staple of fall on Long Island. Thanks to Johnny Appleseed (he was real), apple trees and cider, both the hard and sweet varieties, became ubiquitous across the US. About 1/3 of a bushel of apples makes 1 gallon of apple cider. They are ground into a mash, wrapped in cloth and put in a press. For hundreds of years, it was a grueling manual screw press, but nowadays, an electric hydraulic press does the work. The liquid produced—tangy and unfiltered—undergoes no further processing, if made close enough to the farm, otherwise it is pasteurized.

1 oz Tequila
1 oz Butterscotch Schnapps
1 oz apple cider
1 tsp fresh lemon juice
Apple slice for garnish

Pour the ingredients into a cocktail shaker filled with ice & cinammon sticks. Shake well. Strain into a chilled cocktail or rocks glass. Add lemon to taste. Garnish with an apple slice. Enjoy.