Food Culture of the South

recipe heading-plus-icon


Makes 1 cocktail

  • ¾ ounce brandy (Calvados Boulard VSOP)
  • ½ ounce Rittenhouse rye
  • ½ ounce quinquina (Cap Corse Mattei Rouge)
  • ½ ounce yellow chartreuse
  • ¾ ounce spiced honey crisp apple shrub (recipe follows)
  • 3 dashes Angostura bitters
  • 2 drops cardamom bitters
  • Garnish: Apple slices
  1. In a mixing glass, combine all ingredients except garnish with ice.
  2. Stir, then strain into a chilled coupe or Nick & Nora glass and garnish with a fan of apple slices.

Spiced Honey Crisp Apple Shrub

8 honey crisp apples (or 4 apples and 1 cup apple juice)
1 teaspoon Saigon cinnamon
1 teaspoon ground clove
3 star anise pods
1 cup demerara sugar
Raw apple cider vinegar

1. Juice 4 apples and dice the remaining 4 apples. Combine juice, diced apples, and spices in a container. Cover with sugar and let macerate for up to 48 hours.

2. Add macerated apples and syrup to a small pot with an equal ratio of apple cider vinegar. Bring to a low simmer, then remove from heat and set aside for up to 1 hour. Pour through a fine mesh strainer, discarding solids, and refrigerate liquid.

  • From Stephen Blackmon, Doar Bros., Charleston

Leave a Reply

Be the first to comment.

the local marketplace

stock the shelves

and learn more about our makers, recipes, and more!