“When discussing all things apple, it’s important to me to not only use apple-related products but complementary flavors that taste incredible alongside apples,” says Lauren Mote, the co-proprietor of bitters and tincture producer Bittered Sling and bar manager at the ultrasleek UVA in Vancouver. For the celebrated Canadian cocktail queen, the Apple Cart is a liquid embodiment of this stance on true flavors. “It is a combination of great ingredients, topped with a funky, tart, and refreshing cider,” she says of the cocktail. “Bourbon has an inherent baked apple note, sherry’s got a bit of crisp, fresh apple on the nose… and spiced apple on the palate.” For Mote’s tannic syrup, dried hops can be found at a homebrew store or online.
1½ ounces Bulleit bourbon
½ ounce Aperol
½ ounce Lustau East India Solera sherry
¾ ounce lemon juice
¾ ounce Tannic Apple Syrup
2 dashes Bittered Sling Zingiber crabapple bitters
4 ounces Tree Brewing Dukes Cider Dry Apple cider
Bouquet of lemon verbena and mint, for garnish
Dukes Cider Dry Apple from Tree Brewing, Kelowna, BC. Cider made from a brewery in the center of British Columbia’s wine country, Dukes Dry Apple is produced exclusively from apples grown in Kelowna—now a hotbed for cider fruit. Dry, tart, and lightly carbonated, this cider does the trick for Mote’s multifaceted sipper.
Makes 1 cocktail
Combine the bourbon, Aperol, sherry, lemon juice, syrup, and bitters in a shaker with ice. Strain into a tall collins glass filled with fresh ice. Top with the cider, stir gently, and serve garnished with a bushy bouquet of lemon verbena and mint.
Recipe by Lauren Mote, Bittered Sling Bitters and UVA Wine & Cocktail Bar, Vancouver, BC. Excerpted from Tasting Cider, © by Sip Publishing. Photography by © Antonis Achilleos. Used with permission from Storey Publishing.
This original article first appeared in the Fall 2017 issue of City Style and Living Magazine..