Entries in Candied Apple Peel (1)

Saturday
Dec032011

Recap: American Apple Brandy Class

I'm so happy Paul Clarke taught this class.  He is such a wealth of information it was an 1 1/2 hours of non stop interesting and informative conversation.  You can check out his blog for details on his talk.  I'll focus on the drinks.

The class started off with the...

NORTHERN SPY
Josey Packard, Boston

2 oz. apple brandy
1 oz. fresh apple cider
1/2 oz. lemon juice
1/2 oz. apricot liqueur

It's shaken and served up.  For this class I chose to make candied Angostura Apple peels wrapped around a fresh cranberry for the garnish.

How to make Candied Angostura Apple Peels:

In a heavy bottom sauce pan put 1 cup of water to 1 cup of Demerara sugar.  Start warming up the liquid.  Add thinly sliced apple peels from one apple.  I used a y-shaped peeler to get a nice swath.  Bring to a boil and stir for 2-5 minutes.  If the sugar starts to reduce to quickly remove the pan from heat.  You don't want to burn the sugar!  Trust me, I have before and it sucks.  Add 2 healthy dashes of Angostura bitters, stir, and let boil for 30 seconds to 1 minute.  Watch it carefully.  Some crazy chemical reaction happens and can cause the peels to burn.  Okay, okay, it's not really a crazy chemical reaction.  It can all be explained.... but that shall be done in another blog post.  It has to do with alcohol, herbs, heat, etc.  Back on track - Remove peels from syrup using tongs and place on wax paper.  Place them on the wax paper in the shape you want them to cool in.  Obviously, straight lines are the easiest and save your fingers from burns.  I was determined to wrap the peels around the fresh cranberries so I had to move very quickly as to not burn my fingers.  Sometimes, I pretend I'm a ninja.  That was impossible in this case.  A few hot moments and profanities happened.

 

{Here are a few of left over Angostura Candied Apple Peels.  They were eaten by the end of the class}

 

 Next, we enjoyed a variation of...

MARCONI WIRELESS
Old Waldorf Bar Days, 1927

2 oz. apple brandy (Laird's bonded)
1 oz. sweet vermouth
2 d. orange bitters

This drink is stirred and served up.  Garnish with a brandied cherry.

We "bumped up the complexity" by using Punt e Mes instead of standard vermouth and I added 1/8 oz of Maraschino.

 

 

 

 

 

 

 

 

 

After more history, anecdotes, and information we went on to taste some lovely American Apple Brandies.

 Laird's Bonded and Laird's Applejack 

Laird's 12 year

Clear Creek 4 year

Clear Creek 8 year

                                                                                 Oh yes, and Paul had this gem for us to try.

 

 

 

 

 

{Fruit House Winery Apple Brandy.  It was well, hot.  It was nice to try it alongside the other brandies and allow our palettes to experience a broad range.}

 

I'm really looking for to the Holiday Cocktails (that don't suck) class that Paul is teaching on the 10th and 11th.  

Goodnight all, I'll see you tomorrow at the Build Your Own Bar, part 1 class tomorrow.

 

Swig Well,

Anu Apte