She’ll Be Apples

Written By John Berens

Fun fact I just learned: Granny Smith apples originate from Australia. I named the drink in honor of a great Australian phrase I also just learned (meaning “she’ll be alright”). The cocktail is my submission to the exciting return of the @homebarawards! A huge shout out to Chris for resurrecting this awesome competition. The prompt: create a sour without citrus. There are a few approaches I considered here (most of you know I love shrubs), but ultimately I decided to acid-adjust non-citrus fruit juice.

I chose a combination of Granny Smith apple and kiwi, a natural combo that both contain significant amounts of malic acid. Lime juice also contains malic acid, so I adjusted kiwi/apple juice to lime strength. I can share detailed specs if you want but kiwis are highly variable in acidity depending on their ripeness, so measuring pH is a good idea. I used equal parts apple & kiwi by weight (1/2 large apple with skins, 1 ripe + 1 unripe peeled kiwi). I don’t have a juicer so I blended the fruit and strained/squeezed through a superbag.

The cocktail builds around the kiwi/apple flavors, trying to keep things bright and fresh. Pisco worked great here. I chose one that is clean/light on funk, so it wasn’t overly assertive, and it brought a subtle floral layer (accented slightly more by the flower water). The bergamot from the liqueur pairs incredibly well with the apple/kiwi and helps establish the brightness of the drink (and adds to the illusion of citrus). A touch of chartreuse ties it all together by giving some depth and herbaceousness (along with a hint of green/grass from the rhum). It’s a really complete drink, and that juice is something I’ll be coming back to soon.

Recipe

Shake all ingredients with ice until chilled. Fine strain into coupe, garnish with fresh green apple & kiwi. Cheers!!

John Berens
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