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Tags:how to make apple jack,alcohol,appllejack rabbit,art of the drink,bar,bartending
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Anthony: Welcome to the Art of the Drink video podcast. My name is Anthony Caporalei and we are lucky to be working again with our September drink art girl, Whitney.
Anthony: So September, this week is the beginning of fall, first week of autumn. So the fall for some reason ever since I was a little kid, I always associate apples with the fall and obviously this cold weather. So we are going to be doing a drink based on applejack which a lot of people confuse with apple brandy and they are actually different. If you want to find more about that check out the blog, artofthedrink.blogspot.com and I will explain the difference between those two.
One is based on boiling point differences; one is based on freezing point differences. I am actually going to use applejack. So this is the drink called the Applejack Rabbit. I am going to go ahead and make it, believe it or not, in a margarita glass and the reason I am going to make it in a margarita glass is because this drink has a sugar rim so I want a drink that has the largest possible rim. That is why margarita glasses evolved this way. The rim is as big as possible. Obviously, narrower glass, smaller rim.
So I will go ahead and sugar up my rim first. Basically, I just put a little sweetened lime juice in the sponge and then dip the rim in that and then dip it in some sugar. Now I will go ahead and take my tin, big scoop of ice in the tin and two ounces of applejack. Now I am going to use some fresh lemon juice and I want to show you a really good way to get fresh lemon juice directly out of a lemon without having to use a lemon squeezer.
So first thing I want you to do is take the lemon. I want you to roll it on the bar and push down as hard as you can and that starts to break up all of the pulp in the lemon and starts to release the juice. Then I want you to take it and cut it right in half. Now I am going to hold it over my tin and I will take the two sides, push them against each other to trap all the juice and then I am just going to squeeze and you can see all the juice.
Whitney: Oh yes, that is good juicing!
Anthony: Right, and now I am going to take them and turn them each a quarter turn and I am going to squeeze them again to get more juice. I am rubbing the pulp and every time I do that, I get more juice out of the lemon and now I could just kind of twist them together and this keeps it all the juice going right in there. So I juiced one lemon.
Now I am going to take an orange and I will do the exact same thing. I am going to roll the orange and again that starts to get that juice loosened up. Cut it in half. Hold them together and right over the tin, and then turn a quarter turn, squeeze it again. As you can see, all that pulp coming out, if I just rub that against each other, I get even more juice in the tin.
Now the secret ingredient for this drink. A half ounce of maple syrup and make sure you use real maple syrup and that just goes wonderfully with the apple flavor. This gets shaken up really well and I want to shake this drink like it is a martini, I want to frost the tin on this so I will shake this a lot.
Whitney: Shake it like a martini.
Anthony: Exactly. And now I have frost on the tin. I am going to take this and pour this into my frosted sugar rimmed glass.
Whitney: Looks great!
Anthony: Yes, and then I will take a little stir just for good measure, pour that in and that is my applejack rabbit.
Whitney: Looks like a great rabbit.
Anthony: Want to make one?
Whitney: Yes sure!
Anthony: All right!
Each week, our Art of the Drink video podcast price package will consist of a Maker’s Mark apron, a copy of my Art of the Drink Volume One bar essential DVD, and a limited edition version of That Special Touch, a Maker’s Mark cookbook not available in stores
Whitney: First of all, dip this in here.
Anthony: Right, sugaring that glass up, beautiful, good!
Whitney: Now start with a scoop of ice.
Anthony: Yes, a nice good scoop of ice.
Whitney: And how many ounces of this?
Anthony: Two ounces of applejacks, so count to four and that is great.