This cocktail celebrates regional Spanish cuisine and culture with a splash of California cuisine and winter citrus mixed in!
Chef Ryan PollnowAaxte Restaurant
, San Francisco
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3 tbsp. Bols Genever (a Dutch spirit)
1/2 tbsp. crème de cacao
1 tbsp. fresh lemon juice
1 1/2 tbsp. apple vanilla simple syrup (see note)
Pinch of salt
Pour all ingredients over ice into a cocktail shaker and shake for approximately 10 seconds. Pour over a double strainer into a chilled glass and enjoy.
To make apple simple syrup: In a saucepan, simmer 2 cups water, 2 cups turbinado sugar, 5 to 6 apple peels and 1/2 tsp. vanilla extract for 30 to 45 minutes. Strain through a sieve and funnel into a glass bottle. Refrigerate up to 3 weeks.