This shrub (a sweet vinegar-based syrup) from F&W’s Kay Chun is sweet and zippy and as good for a party as it is for a hangover.
Slideshow:Fall Cocktail Recipes
3 Pink Lady apples, chopped into 1-inch pieces, plus thin slices for garnish
1/3 cup finely chopped peeled fresh ginger
4 1/2 teaspoons unpasteurized apple cider vinegar
Chilled seltzer, for topping
How to Make It
In a blender, combine the chopped apples, ginger, vinegar and 1 tablespoon of water and puree until smooth. Strain through a fine sieve, pressing on the solids.
Fill a cocktail shaker with ice. Add half of the apple-ginger juice and shake well. Strain into 2 coupe glasses and top each with a splash of seltzer. Repeat with the remaining apple-ginger juice and more seltzer. Garnish with apple slices and serve.
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