Honey & Apple
Harvest preserved for the off-season
Autumn is upon us and cocktail bars are changing their menus to match the flavors of the season.
Apples are one of the delights of late summer that are often found on the fall menu. So are “shrubs”.
This non-alcoholic autumn cocktail by Tina Rovåger from Duck and Cover features both.
5cl Honey Wine from Copenhagen Distillery*
4cl apple shrub**
A Pinch of salt
All ingredients are mixed in a glass, topped with soda and garnished with a slice of apple.
The vinegar based shrub and the honey wine from Copenhagen Distillery provides a “full and fat” mouth feel which is usually difficult to get in non-acoholic drinks. The result is an unusually rich and flavorful alcohol free cocktail.
*The delicious Honey Wine from Copenhagen Distillery is the de-alcoholized mead which is left after destilling honey brandy for their dry gin. Unfortunately it cannot yet be purchased as a separate product. But it can be enjoyed at Duck and Cover where they use it for several of their non-alcoholic servings.
**A shrub is a vinegar based syrup infused with berries and other fruits, herbs or spices. The apple shrub used for Apple & Honey is made from 2 parts sugar, 2 parts apples and 1 part redwine, 1 part red wine vinegar.
Vinegar has long been used as a substitute for citrus juices to add acidity to drinks and parts of the world where citrus fruits were not readily available as it is today. Furthermore, vinegar has also been widely used as a preservative in the pre-refrigeration era to extend the bounty of harvest and bring its flavors into winter in the form of shrubs.