Cognac, Aquavit, Dragoncello Liqueur, Green Apple Juice, Honey Syrup, Lemon
Bartender Danny Rubenstein of Here’s Looking At You | Los Angeles
Adapted by StarChefs | March 2024
INGREDIENTS
Honey Syrup:
Yield: 16 ounces
1½ cups clover honey
Green Apple Juice:
Yield: 1 cup
2 green apples
½ teaspoon ascorbic acid
To Assemble and Serve:
½ ounce lemon juice
1 ounce Merlet Cognac
¾ ounce Ahus aquavit
¾ ounce Vicario dragoncello tarragon liqueur
3 slices green apple
METHOD
For the Honey Syrup:
In a mixing bowl, combine honey and ½ cup warm water. Stir until honey is fully dissolved. Transfer to a squeeze bottle and reserve.
For the Green Apple Juice:
Using a masticating juicer, juice apples. Pass juice through a fine mesh strainer. Stir in ascorbic acid, then transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a shaker with ice, combine lemon juice, Cognac, aquavit, liqueur, ½ ounce Honey Syrup, and 1 ounce Green Apple Juice. Shake and strain into Collins glass with an ice spear. Garnish with sliced apples.
