The Jellyfish Situation

Cognac, Aquavit, Dragoncello Liqueur, Green Apple Juice, Honey Syrup, Lemon

Bartender Danny Rubenstein of Here’s Looking At You | Los Angeles

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Adapted by StarChefs | March 2024

INGREDIENTS

Honey Syrup:
Yield: 16 ounces
1½ cups  clover honey

Green Apple Juice:
Yield: 1 cup
2 green apples
½ teaspoon ascorbic acid

To Assemble and Serve:
½ ounce lemon juice
1 ounce Merlet Cognac
¾ ounce Ahus aquavit
¾ ounce Vicario dragoncello tarragon liqueur 
3 slices green apple

METHOD

For the Honey Syrup:
In a mixing bowl, combine honey and ½ cup warm water. Stir until honey is fully dissolved. Transfer to a squeeze bottle and reserve.

For the Green Apple Juice:
Using a masticating juicer, juice apples. Pass juice through a fine mesh strainer. Stir in ascorbic acid, then transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a shaker with ice, combine lemon juice, Cognac, aquavit, liqueur, ½ ounce Honey Syrup, and 1 ounce Green Apple Juice. Shake and strain into Collins glass with an ice spear. Garnish with sliced apples. 

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