As legendary Cubs announcer Harry Caray once said…
It’s fall, the Cubs not only went to the World Series, they WON it, and now Caray’s grave is covered in dozens of green apples from loyal fans across the city. Maybe it’s time to stock-up! From fresh pressed apple ciders, to cheddar topped pies and tarts, there will be plenty of other reasons to pick-up a bundle of fresh green apples this season, but none will be this memorable. If an apple a day keeps the doctor away, I wonder what this Harvest Dark & Stormy Cocktail with Green Apple Ginger Puree will do to keep the Cubs Curse at bay…..
Harvest Dark & Stormy
(Makes 1 Cocktail)
- 1½ ounces dark/aged or spiced rum
- 1 ounce Green Apple Ginger Puree (recipe follows)
- ½ ounce fresh lemon juice
- 1½ – 2 ounces ginger beer
- Garnish: candied ginger and apple slice on a pick
Measure the rum, puree, and lemon juice into a mixing glass and fill with ice, cap and shake vigorously. Pour drink into a tall glass, top with ginger beer and give a quick stir. Garnish with the candied ginger and apple slice.
Green Apple Ginger Puree
(Makes 20 oz)
- 2 Granny Smith apples, diced ½-inch (about 3 cups)
- 2 Tablespoons minced fresh ginger
- 1½ cups water
- 1½ cups sugar
Measure the apples, ginger, water and sugar into a saucepan. Bring to a boil then reduce to a simmer for about 5 minutes or until apples are very tender. Remove pan from heat and let cool to room temperature.
Once cooled, pour contents into a Vitamix blender cup and blend until smooth (#5 setting on Vitamix The Quiet One Blender).
Store refrigerated for up to 7 days.
Want to see the drink being made it action? I’ve got you covered.
Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs, which is a great accompaniment to any cocktail. Follow Kathy on Twitter and Instagram. For more great cocktail recipes, visit www.LiquidKitchen.com.