Sour apple and lovage highball
This is a deliciously light, tangy and herbaceous cocktail from Plates' Jonathan Moncur, made with seasn LIGHT bitters, and a homemade sour apple syrup. To improve the colour of syrup in the restaurant they add ½ tsp of vitamin C powder, This will stop it oxidising and keep the syrup a brighter shade of green.
Ingredients
Metric
Imperial
- 35ml of tequila, ideally blanco tequila, per serving
- 100ml of soda water, per serving
- lovage leaves, to garnish
Sour apple juice
- 4 green apples, cored and diced
- 300ml of lime juice
- 10ml of seasn LIGHT bitters
- flaky sea salt, as needed
Lovage syrup
- 10g of fresh lovage, plus extra for garnish
- 300ml of boiling water
- 200g of agave syrup
Method
Place the apples in an airtight container and add the lime juice. It should cover the apple completely
- 4 green apples, cored and diced
- 300ml of lime juice
Add the seasn LIGHT bitters and mix well
- 10ml of seasn LIGHT bitters
Calculate the total weight of the mixture. Measure out 2% of the total weight of the mixture in flaky sea salt, then add it to the container and mix well
- flaky sea salt, as needed
Leave to ferment, covered, at room temperature for 24 hours
After 24 hours, strain the apples from the juice, reserving the sour apple juice to use later in the cocktail
To make the lovage syrup add the lovage to the boiling water and steep for 2– 3 minutes, then strain
- 10g of fresh lovage, plus extra for garnish
- 300ml of boiling water
Add the fermented apples to the water and then blend until smooth with an immersion blender
Strain the mixture, and then mix it with the agave syrup
- 200g of agave syrup
Add the tequila, 15ml sour apple juice and 20ml lovage cordial to a highball glass and top up with soda. Garnish with lovage and serve
- 35ml of tequila, ideally blanco tequila, per serving
- 100ml of soda water, per serving
- lovage leaves, to garnish
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