Rye and Dry by Three Sheets
This recipe was first published as part of our feature on minimalist drinks.
An apple-boosted, minimalist refresher from the London bar.
40ml Apple skin-infused rye whiskey*
25ml Apple cordial**
2ds Angostura bitters
Build the ingredients over ice in a highball, top with soda and garnish with a single slice of apple.
*Infused whiskey: Peel about 8 cooking apples (to give 70-80g apple skin) and infuse for 24 hours in Woodford Reserve Rye or sous vide for 30 mins at 52.5 degrees C. Allow to cool and strain through a coffee filter.
**Apple cordial: Juice the left-over apples, strain through a coffee filter, weigh and add 80 per cent of the juice’s weight in caster sugar, and 3.5 per cent of the juice’s weight in malic acid.