Apple Julep Redux
Last week, in a fit of oppositional defiance against the Mint Julep, I introduced you to the Apple Julep. I should first explain that my opposition to the mint julep was based only upon the over-abundance of coverage of the drink in advance of the Kentucky Derby. I’m a huge fan of the cocktail myself, and highly encourage you to give it a try. Have a look at Lush Life’s coverage of this classic with Dale DeGroff, and perhaps we’ll cover the drink ourselves during non-derby season (again, just to be defiant).
In any case, after posting about our alternative, one of our friends via Twitter – Pia Mara Finkel (whom you can and should follow at @piamara) – suggested a possible alteration. Her suggestion was to try the cocktail with Calvados – a French apple brandy – as opposed to the Applejack we used. This was, of course, a wonderful suggestion.
What is important is that Applejack, which we used in our first recipe, is a blended spirit composed of 35% apple brandy and 65% neutral spirits, whereas Calvados is a straight apple brandy (not blended with any other spirits). As a result, the Calvados provides a much stronger apple taste (which is very nice!), but as Pia Mara predicted, a little extra sweetener (in the form of maple syrup) was required (at least for our taste). We upped the original recipe from 1 bar spoon of maple syrup to 2.