Apple Crisp Cocktail from Union Square Cafe

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Apple Crisp Cocktail from Union Square Cafe might be a recipe you should try. This recipe serves 1. For $9.28 per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 675 calories. It is brought to you by Serious Eats. 205 people have tried and liked this recipe. A mixture of apple, bourbon, green cardamom pods, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is improvable. If you like this recipe, you might also like recipes such as Union Square Café Fried Chicken, Union Square Cafe’s Mashed Turnips with Crispy Shallots, and Cinnamon Candy Apple Cocktail {a mini Pousse Cafe}.

Servings: 1

 

Ingredients:

1 ounce Laird's 100 proof apple brandy (not Applejack)

1/2 ounce Cardamom-Infused bourbon

1 cup bourbon, such as Buffalo Trace

Club soda

1/4 cup green cardamom pods

3/4 ounce honey syrup (see note above)

Garnish: lemon twist

3/4 ounce fresh juice from 1 lemon

Equipment:

mortar and pestle

sieve

wooden spoon

Cooking instruction summary:

Procedures 1 To make the Cardamom-Infused Bourbon: Place ¼ cup cardamom pods in a resealable jar. Crush with a wooden spoon to crack about half the pods (this can also be done in a mortar and pestle.) Top with 1 cup bourbon, shake, infuse for 1 1/2 hours at room temperature. Strain through a fine mesh strainer, discard solids, and re-bottle bourbon. 2 To make the cocktail: Fill a cocktail shaker with ice. Add apple brandy, cardamom-infused bourbon, lemon juice, and honey syrup. Shake until well chilled, about 15 seconds. 3 Strain into an ice-filled highball glass. Top with soda and garnish with lemon twist.

 

Step by step:

To make the Cardamom-Infused Bourbon

1. Place ¼ cup cardamom pods in a resealable jar. Crush with a wooden spoon to crack about half the pods (this can also be done in a mortar and pestle.) Top with 1 cup bourbon, shake, infuse for 1 1/2 hours at room temperature. Strain through a fine mesh strainer, discard solids, and re-bottle bourbon.

2. To make the cocktail: Fill a cocktail shaker with ice.

3. Add apple brandy, cardamom-infused bourbon, lemon juice, and honey syrup. Shake until well chilled, about 15 seconds.

4. Strain into an ice-filled highball glass. Top with soda and garnish with lemon twist.


Nutrition Information:

Quickview
857k Calories
6g Protein
4g Total Fat
64g Carbs
0% Health Score
Limit These
Calories
857k
43%

Fat
4g
6%

  Saturated Fat
0.42g
3%

Carbohydrates
64g
21%

  Sugar
21g
23%

Cholesterol
0.0mg
0%

Sodium
14mg
1%

Alcohol
84g
472%

Get Enough Of These
Protein
6g
13%

Manganese
16mg
832%

Fiber
17g
70%

Iron
8mg
47%

Magnesium
139mg
35%

Vitamin C
25mg
31%

Zinc
4mg
31%

Calcium
232mg
23%

Potassium
739mg
21%

Copper
0.3mg
15%

Phosphorus
122mg
12%

Vitamin B1
0.15mg
10%

Vitamin B6
0.17mg
9%

Vitamin B2
0.14mg
8%

Vitamin B3
0.76mg
4%

Folate
6µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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