PrintTime for a Drink: Eve
Let's get this weekend started right. Here's a cocktail from Paul Clarke to kick things off. Need more than one? That kinda week, eh? Here you go. Cheers!
Before serving a big Thanksgiving meal, there are two things you want to avoid: getting your guests (or yourself) too giddy on generous pours of wine or scotch; and killing the palates of all the assembled guests by doling out rich, sweet pre-prandial ice-breakers that blunt, rather than enhance, the appetite.
Here’s a way to avoid these related hazards, while still serving something creative that will help get the conversation flowing. Created by Audrey Saunders, co-owner of Pegu Club and the mind behind some of the best cocktails in current circulation, Eve relies wholly on a base of dry vermouth, its herbal flavor enhanced by a slow maceration of fresh apples. Lower in alcohol than a cocktail or a scotch on the rocks, and with a complexity of flavor that sets the stage for the meal to come, Eve has a delicate character perfectly suited for the season.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
Eve
Created by Audrey Saunders
Ingredients
1 liter Noilly Prat Extra Dry vermouth (make sure it’s a fresh, unopened bottle)
8 Macintosh apples
1 crab apple, for garnish
Procedure
Using a mandolin, thinly slice the apples. Place the slices in a large jar and completely submerge with vermouth. Cover the jar and refrigerate for five days, gently agitating the mixture each day. Strain through a fine-mesh strainer and rebottle, keeping the infusion refrigerated.
To serve, pour four ounces of the flavored vermouth into a coupe glass (a kind of champagne saucer). Thinly slice the crab apple on a mandoline, and float a slice in each drink as garnish.
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1 Comment:
This sounds fascinating, and it's currently a work in progress in the refrigerator. However, try as I might, I was only able cover 6 apples with a liter of vermouth. Should I let it go longer or see if things shift over time?
marty mccabe at 7:08PM on 11/10/07