The Big Table Apple Pie

Fiji Apple-Infused Bourbon and Calvados, Apple Cider Syrup, Vanilla, Orange Bitters

Bartender Gabe Sanchez of Midnight Rambler | Dallas
Yield: 1 cocktail

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INGREDIENTS:

Fuji Apple Bourbon/Calvados Blend:
6 Fuji apples, cored and sliced 
375 milliliters bottled-in-bond bourbon
375 milliliters Calvados 

Apple Cider Demerara Syrup:
1 stick cinnamon
3 star anise
5 cloves
5 allspice berries
500 milliliters apple cider
250 grams demerara sugar

To Assemble and Serve:
1 teaspoon vnlla Extract Company vanilla extract + spice
3 dashes Regans Orange Bitters No. 6
Fuji apple slices, to garnish

METHOD:

For the Fuji Apple Bourbon/Calvados Blend:
Heat the water bath of an immersion circulator to 145°F. Add all ingredients to a vacuum bag and seal. Sous vide 6 hours. Immediately transfer to an ice bath and chill. Strain out and discard apples. Pour liquid into a nonreactive container and seal tight. Reserve up to 1 month.

For the Apple Cider Demerara Syrup:
In a saucepan over medium-high heat, toast spices until smoking. Add apple cider and demerara sugar. Bring to a boil and continue boiling for 3 minutes. Remove from heat, cover, and let sit 10 minutes. Strain and chill in an ice bath. Transfer liquid to a nonreactive container and seal tight. Reserve up to 2 weeks.

To Assemble and Serve:
To a mixing glass, add 2 ounces Fuji Apple Bourbon/Calvados Blend, ¼ ounce Apple Cider Demerara Syrup, vanilla exact , and orange bitters. Fill with ice. Stir well to combine and slightly dilute. Strain over an old fashioned glass with one large ice cube. Garnish with fuji apple slices.

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