By Goran Jandric
In this bitter time of recession, the balance between whiskey and apple with a hint of other desirable flavours could be just what we need to make life more palatable.
This week I’m going to introduce you to a pre-dinner cocktail which offers the mix mentioned above and which left its mark at the National Cocktail Competition organised by the Bartenders Association of Ireland as a part of the Hospitality Expo in the RDS, Dublin in March this year. This cocktail was the outright winner there, and as a result it will represent Ireland this year at the biggest cocktail competition on the planet in Singapore this September, an event organised by the International Bartenders Association.
The creator of this victorious cocktail, named Apple Jack, is Martin Mead (pictured above at the contest), who works as Food & Beverage Manager for the boutique Dylan Hotel in Dublin 4 (www.dylan.ie).
For Martin’s Apple Jack you will need:
5cl of Jack Daniel’s Single Barrel, 1cl of Benedictine Liqueur, a dash of Orange Bitters, 0.5cl of Gomme or sugar syrup, 1cl of apple juice (unsweetened).
Directions:
- Add a scoop of ice cubes into the cocktail glass.
- Pour over ice all ingredients over ice and stir (don’t shake).
- Strain into a chilled martini glass.
- To finish things off properly, garnish with a spiral of orange peel and a fan of apple slices on the rim.
- If Jack Daniel’s Single Barrel seems a bit too daring for you, you can always use regular Jack Daniel’s instead. In fairness you won’t quite get the original Apple Jack taste, but you’ll still kill your thirst in an interesting way.
Fingers crossed for Martin in Singapore. Enjoy your drink (sensibly).
Goran Jandric mixes cocktails at the Ice Bar at the Four Seasons Hotel, Ballsbridge, Dublin 4.
