Warning in advance, this drink takes some time... a couple days prep to be specific... but it's totally worth it and will wow guests and our Vermouth is a base of the cocktail!
So here it goes!
- 4 Apples
- ¾ teaspoon of Sea Salt
- 1/3 Cup 100% Pure Maple Syrup
- 1 Cup of Butter
- Calvados Boulard
- Beef Eater Gin
- Traynor Madonna Vermouth
- 2 Cups of Sugar
- 1 Cup of Water
- Angostura Bitters
Adapted from a recipe in Harry Carddock’s 1930 ‘Savoy Cocktail Book’ This riff on a So-So Martini is named after Mr. P. SoSo, the popular manager of Kit-Kat Club, London. We’ve decided to call it what it is “Good Good”.
Salted Maple Brown Butter Calvados
Add 1 cup of butter to a pot on medium to high heat. Stir and watch the for light browning to the melted butter. As soon as butter browns transfer immediately to a vessel inside an ice bath.
Heat 1/3 of a cup of maple syrup and add salt, stir vigorously until you see bubbles then transfer to vessel in ice bath.
Add Calvados to vessel in the ice bath. Wisk until the colour turns to a buttery fat wash.
Placing Calvados in Tupperware container in the freezer. Then cover for 2 days periodically shaking the washed Calvados periodically.
Pull and strain with cheesecloth and strainer after 2 days.
Cut as thinly as possible three apples using mandolin. Place all cuts into glass container and add Gin.
Let apples infuse into Gin for 5 days.
How to Make this cocktail:
In a Mixing Glass Combine
1 oz of Apple Gin
1 oz Traynor Madonna Vermouth
½ Oz Salted Maple Brown Butter Calvados
¼ Oz 2:1 Simple Syrup
1 Dash of Angostura Bitters.
Stir all ingredients over ice and strain into rocks glass with ice. Garnish with Apple Fan and Enjoy!