The secret to this crisp drink from Suzanne Miller of Clock Bar in San Francisco is Neige Apple Ice Wine, a winter specialty from Quebec.
Rhuby, a rhubarb liqueur from Philadelphia-based Art in the Age, is available online from Hi-Time Wine Cellars.
- 3 one-inch cubes of fresh Fuji apple
- 2 ounces Rhuby
- 1 ounce Neige Apple Ice Wine
- 1/2 egg white
- 1/2 ounce lemon juice
- 4 apple slices for garnish
Muddle apple cubes in the bottom of cocktail shaker. Add Rhuby, apple ice wine, egg white, and lemon. Dry shake for 30 seconds.
Fill shaker with ice and shake again for 30 seconds. Strain cocktail into a highball glass. Fill remainder of glass with soda.
If desired, place 4 slices of apple on a tooth pick and place on top of glass for garnish.