Christiaan Röllich, Lucques and a.o.c. | Los Angeles

“I like poaching apples versus juicing because it gives a more intense flavor,” says Christiaan Röllich, who set out to create the liquid equivalent of apple pie in his McIntosh. A combination of malty genever, apple purée and sweet pecan-brandy syrup, the drink also alludes to the longstanding Dutch beer-and-genever-shot ritual, kopstootje (literally, “little headbutt”) when it gets shaken with IPA.


Serving: 1

  • 1 ounce genever, preferably Bols
  • 1 ounce lemon juice, fine-strained
  • 3/4 ounce pecan syrup (see Editor's Note)
  • 1 ounce poached apple purée (see Editor's Note)
  • 1 1/2 ounces IPA, preferably Pizza Port Swami's

Garnish: 2 apple slices through cocktail pick

  1. Combine ingredients in cocktail shaker without ice and dry shake.
  2. Add ice, shake and strain into Collins glass filled with ice.
  3. Garnish with apple slices.
Editor's Note

Poached Apple:
3 lbs mixed apples
1 cup sugar
4 cups of white cooking wine
3 cinnamon sticks
3 bay leaves

Place apples, sugar, cinnamon sticks and bay leaves in large pot and cover with water. Bring to a boil, turn heat to simmer, cover and cook for 20 minutes. Remove the cinnamon sticks and bay leaves. Place apples in a blender, add wine, blend and strain through a chinois. Cool and reserve.

Pecan Syrup:
1 cup water
2 ounces brandy
1 cup pecans
1 cup sugar

Place the water, brandy and pecans in a blender, blend. Let the mixture sit overnight, then strain through chinois. Warm the resulting pecan milk on the stove and add in equal parts sugar (about 1 cup) to dissolve. Cool and reserve.