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Spiced Apple Gin Fizz

Recently I caught up with Sue Telford, from the ‘For the Love of Gin, online magazine’, gin enthusiast and content creator.


Sue has been inspired by the craft gin revolution and in 2017 decided to turn her 9ft by 9ft kitchen in to a gin distillery. If Sue isn’t foraging, macerating, steeping, distilling, or tasting you can find her in her kitchen experimenting with flavour an cocktails.


Sue has written a the below cocktail recipe for the Gin Sessions.



Spiced Apple Syrup

Prep Time 1 hour


Ingredients

4 small sweet eating apples

Freshly squeezed juice of half a lemon

3-inch piece cinnamon stick

1 cardamom pod

Large pinch allspice1 1/2 cups sugar

1 cup water


Instructions

Peel, core and chop the apples into dice.Simmer all the ingredients in a pan gently for 10 to 15 mins.When the apple pieces are soft, switch off the heat and leave the pan to cool down.Leave the cinnamon stick and cardamom pod in the pan to infuse further.When cool take out the cardamom and cinnamon and sieve without breaking up the apple pieces.Don’t waste the apple pieces. They are delicious served warm with cream or custard.Pass the sieved liquid through a coffee filter. You can use a muslin cloth but the syrup will be cloudier.Tip: Warm the liquid through in a microwave. It helps to pass the liquid through the coffee filter quicker.Makes 300ml approximately.Bottle and store in the fridge. The syrup will last for weeks.


Spiced Apple Gin Fizz Cocktail

Prep Time 3 minutes

Servings 1


This gin fizz is the perfect autumnal cocktail for the above syrup recipe. The sweet and sour combination of the lemon and syrup with the warmth from the spices is a seasonal delight and goes perfectly with gin. Of course, you can (and I do) make it any time of year.


Ingredients

60 ml London Dry gin (not your best craft gin but a decent London Dry)15 ml freshly squeezed lemon juice25 ml spiced apple syrup30 ml pasteurised egg white


Instructions

Add all the ingredients to a shaker.Shake dry to emulsify the egg white.  i.e. without ice.Add ice and shake vigorously.Double strain into a chilled coupe glass.Garnish with a cinnamon stick or a slice of apple.



Recipe Notes

Even a small backyard can accommodate an apple tree. I have the tiniest of apple trees, grown on dwarf root stock to no more than 7 or 8 feet and squeezed into a small space in my already crammed full garden. It is an absolute delight in full frilly flower in spring with the newly emerged bees buzzing hungrily around the flowers.


And in autumn I always look forward to the apple harvest. Despite having the smallest of apple trees, it is the most generous of trees and most years I have enough to freeze cooked fruit for the winter as well as making a few batches of syrup for cocktails.


Gin fizzes are a great way to creatively use homemade fruit syrups. You can use frozen fruit if you don’t have fresh to hand. But there is something special about growing your own or going out into the countryside to pick wild fruit and berries that just can’t be beaten.


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