Recipe courtesy Restaurant Latour at Crystal Spring Resort, Sussex County, NJ
Get a double dose of apple with this cocktail created by the beverage director, Stephen Thomas. Tuthilltown, a spirits producer in New York’s Hudson Valley, distills vodka from fresh-pressed apple cider.
Published: December 8, 2015
Ingredients
2 large mint leaves
½ ounce fresh-pressed apple juice
1 lime wheel
1½ ounces Tuthilltown Indigenous Apple Vodka
2 ounces Reed’s Goji Ginger kombucha
Sprig of mint, for garnish
Candied ginger, for garnish
Directions
In mixing glass, muddle the mint, apple juice and lime. Add ice and the vodka. Stir until chilled. Double-strain into a double rocks glass, and top with the kombucha. Garnish with a sprig of mint and candied ginger.
