Italian Apple Cocktail
The recipe for this drink was inspired by a 17th century non-alcoholic beverage that takes about three months to make. The book is “The Closet Of the Eminently Learned Sir Kenelme Digby Kt. Opened, 1677”.
There are two ways to make this drink, the simple way and the less simple way. For the simple version simply buy 2 liters of fresh apple cider (soft), pour into a pot, add rosemary and reduce by about a quarter. In the more complicated version you’ll make your own “cider” from scratch.
Like any recipe there is room for interpretation here. For those who like sweeter drinks the addition of an extra tablespoon of sugar ought to do the trick. For those who like their drinks more herbal lessen the sugar and add more rosemary.
6 1/2 cups (2 liters) water
1 tablespoon fresh squeezed lemon juice
3 tablespoons sugar
5 apples, peeled, cored, cut up
6-8 rosemary sprigs
Prosecco, Pinto Grigio or similar
Place all ingredients in a pot and reduce by about half. Set aside and allow to cool. Once cool enough to handle pour the contents of the pot through a fine mesh sieve. You may wish to do this a few times to make for a very clear liquid or you may wish to leave some pulp remaining. Your choice.
Fill a wine glass or champagne flute about half way with the apple juice and top with either dry white wine or dry sparkling wine. Garnish with a sprig of rosemary and serve. We recommend a dry Pinto Grigio or dry Prosecco. Avoid any wines that are heavily oaked like Chardonnay.
Makes 5 to 6 servings
Recipe by Kevin Lynch, adapted from “The Closet Of the Eminently Learned Sir Kenelme Digby Kt. Opened, 1677”