Junmai Ginjo Sake, Green Apple Verjus, Clarified Apple Juice, Benedictine, Crème de Cassis, Bergamot Bitters
Bartender Lou Charbonneau of Hecate | Boston
Adapted by StarChefs | May 2024
INGREDIENTS
Green Apple Verjus:
750 milliliters white verjus
3 green apples, thinly sliced
Clarified Apple Juice:
8 fuji apples
10 drops Pectinex
To Assemble and Serve:
Yield: 1 cocktail
60 milliliters Hakutsuru Junmai Ginjo sake
7½ milliliters Benedictine liqueur
7½ milliliters crème de cassis
1.25 milliliters bergamot bitters
Dried blue cornflower
METHOD
For the Green Apple Verjus:
In a resealable plastic bag, combine verjus and apples. Seal and refrigerate 24 hours. The next day, strain, bottle, and reserve.
For the Clarified Apple Juice:
Pass apples through a centrifugal juicer. Strain, then transfer to a Vitamix Commercial blender. Add Pectinex and blend until well combined. Let sit 30 minutes at room temperature. Strain through a coffee filter, then bottle and refrigerate.
To Assemble and Serve:
In a soda bottle, combine sake, liqueur, crème de cassis, bitters, 30 milliliters Clarified Apple Juice, 30 milliliters Green Apple Verjus, and 15 milliliters distilled water. Using a carbonation rig, carbonate mixture until desired fizz is achieved. Transfer to a highball glass with an ice spear. Garnish with dried flowers.
