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Harvester
In this autumnal cocktail from Brian Block of Aldea in NYC, calvados pairs wonderfully with chai-infused sweet vermouth and apple cider foam.
The foam is made with Versawhip, which is available online.
Harvester
About This Recipe
| Yield: | 1 |
| Active time: | 5 minutes |
| Total time: | 1 day |
| Special equipment: | hand blender, strainer |
Ingredients
- For the chai-infused vermouth:
- 1 chai tea bag
- 1 750 mL bottle Dolin Rouge Vermouth
- For the whipped apple cider foam:
- 1 ½ tablespoons Versawhip
- 1 pint fresh apple cider
- For the cocktail:
- 2 ounces calvados
- 1 ½ ounces chai-infused vermouth
- Fee Brothers Barrel-aged Old Fashioned Bitters
- Whipped apple cider foam
Procedures
-
1
For the chai-infused vermouth: Add one tea bag of chai tea to vermouth, reseal and infuse for 4 hours. Remove tea bag.
-
2
For the whipped apple cider foam: Combine Versawhip and apple cider, and blend with hand blender (near the surface to aerate as much as possible). Place in covered container, and shake vigorously before using.
-
3
For the cocktail: fill mixing glass with ice. Add calvados, chai-infused vermouth, and bitters. Stir well until chilled and strain into cocktail glass. Spoon apple cider foam to cover top of cocktail.
