Photo courtesy of Bar Supernova
INGREDIENTS:
¾ oz El Dorado 12 Year Old Rum
¼ oz Smith & Cross Traditional Jamaican Rum
1 oz black apple purée (see note)
½ oz Esquimalt Rosso Vermouth (substitute: other sweet red vermouth)
1/8 oz tonka liqueur (see note)
METHOD:
Add all ingredients to a shaker tin full of ice and shake until ice cold. Double strain. If desired, batch cocktail and pour into a glass bottle and refrigerate for up to a week. To serve each cocktail, pour 3 oz in a rocks glass over a large cube.
To make the black apple purée: Slice black apples, vacuum seal and place in a dehydrator on low temp for a minimum of 24 hours (up to 3 days for deeper concentration). Blend apples and add 1% pectinase by weight. Strain and collect purée; discard solids.
To make the tonka liqueur: Blend ¼ cup (25 g) tonka beans to a rough grain and combine with 1 bottle (750 ml) high-proof neutral spirit (such as Everclear). Rest for 3–7 days, then strain. Add 20% sugar by weight and dissolve fully, then adjust sweetness to taste. Bottle and refrigerate for up to 1 month.
—Recipe by Andrew Kong, Bar Supernova
