For those wondering about the names of recipes from London Cocktail Week, let us explain: We’re using the Royal Mail postal codes for London, a nod to all things English. Our creation today uses an unusual product, malt extract, as a rim garnish. Some very delightful people from Muntons, manufactures of malt used in brewing and distilling, gave us a small sample of the honey-like extract. Health food stores stock malt extract. Apples seemed a good fruit pairing and, this being London, a dose of gin completes the recipe.
2 ounces dry gin
1/2 ounce dry vermouth
1/4 of a tart apple, finely diced
Place a small amount of malt extract on the tip of a spoon and run it gently around the rim of a cocktail glass. Muddle the apple and vermouth in a cocktail shaker. Add several ice cubes and the gin. Shake vigorously for 15 seconds or until thoroughly chilled. Strain into the cocktail glass and garnish with a thin wedge of apple.
Tasting notes: Sweet malt highlights apple.
Tomorrow: Bourbon in Britain
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