Tarte Aux Pomme Chaud

Tarte Aux Pomme Chaud

Courtesy Rod Weaver, head bartender, Husk, Charleston, SC

“This drink was inspired by my walks through winter markets of Europe, and my fond memories of Grandma’s apple cobbler,” says Weaver, head bartender at arguably Charleston’s buzziest restaurant. “Somehow in my head, these things share space. There is no reason why they do, but they do. I was going to submit an entirely different drink until I started pondering what is winter to me. This is it.”

  • 2 large Honey Crisp apples, peeled and cubed (with seeds)
  • ½ stick salted butter
  • ½ cup light brown sugar
  • 1 cinnamon stick
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • ½ cup apple juice
  • 1 cup apple brandy
  • ½ cup French Merlot
  • ¼ cup Sercial Madeira
  • Lemon or orange slices, for garnish
  • Cloves, for garnish
  • Star anise pods, for garnish

Cook the apples, butter, brown sugar and cinnamon on low-to-medium heat, stirring frequently, until it becomes the consistency of applesauce. Remove from heat. Stir the remaining ingredients (except for garnishes) into the sauce. Press mixture through a fine-mesh sieve into a small crockpot or saucepan. Warm punch and serve in heat-resistant glass mugs. Garnish with lemon or orange slices, a clove and a star anise pod. Serves 6.

Published on December 22, 2015