pomme fizz
Beth
Cleary, Pigalle-Boston, MA
Adapted
by StarChefs
Want
bubbly without all the booze? This drink features a combination
of non-alcoholic sparkling cider and sweet vermouth. The sweet
vermouth is easily substituted with more sparkling cider or apple
concentrate, if you're looking for a completely non-alcoholic
treat.
Yield:
1 4-ounce serving
- 1½
ounces sweet vermouth
- ½
ounce apple concentrate
- 2
ounces sparkling apple cider (preferably dry cider from Normandy,
France) (Champagne can be substituted)
- apple
chip (see recipe below)
To
prepare the cocktail: Put the vermouth and apple syrup in
a shaker half-filled with ice and shake vigorously. Strain the
mixture into a champagne glass. Fill the rest of the way with
sparkling apple cider and garnish with an apple chip.
Apple
Chips
- 1-2
apples
- 1
cup simple syrup (see recipe below)
To
prepare the apple chips: Preheat the oven to 325ºF. Using
a mandolin or a sharp knife, slice an apple into round 1/8-inch
thick discs. Dip the chips into the simple syrup and bake on a
Silpat or parchment-lined baking sheet. After 8 minutes, turn
the chips. Before they get crispy, take them out of the oven.
Turn them again and let them air cool on a rack until they become
crisp.
Simple
syrup
To
prepare the simple syrup: Combine the sugar and water in a
saucepan and bring to a boil. Cool before using.
You
can find this treat at Pigalle, a "French country" restaurant
located in Boston's theater district. While Cocktaillier Beth
Cleary concocts a host of inventive drinks, Chef Marc Orfaly serves
up traditional French fare in an intimate setting.
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