Granny Smith is our apple of choice here, its tart qualities standing in for the expected citrus kick of the original. Splitting the liqueur quotient is a measure of manzanilla sherry and blanc vermouth, bringing a salinity and sweetness to the table, enhanced by a small boost of citrus-forward gin. We recommend storing the apples in the refrigerator prior to juicing to keep the ice from melting too quickly (or forgo ice altogether for a zippier alternative).
- 5 ounces Granny Smith apple juice
- 3/4 ounce manzanilla sherry
- 3/4 ounce blanc vermouth, preferably Comoz
- 1/2 ounce gin, preferably Future Gin
- Using a Breville juicer or something similar, juice Granny Smith apples until yielding 5 ounces.
- Add the sherry, vermouth and gin to a Collins glass and add ice.
- Top with fresh-pressed apple juice.