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Apple brandy with tart cranberry and morello cherry puree and a hazelnut and orange blossom syrup, churned over ice in a Spam tin. Fruity and nutty, with a floral edge.

Method
Blended
Glass
rocks
Difficulty
Easy
Flavor Profile
Fruity
Refreshing
Sour
Strong
Sweet

Ingredients

Servings:
1
Your bar: 0/2
Apple Brandy
6 cl
Cranberry & Morello Cherry Puree
3 cl
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Hazelnut and orange blossom syrup:
  2. Blend 15 g citric acid, 7 ml orange blossom water, 275 g caster sugar, 120 ml hazelnut liqueur, 4 cardamom pods, 5 g Maldon sea salt, 5 ml vanilla curd, 120 ml Benedictine and 275 g water.
  3. Strain through a very fine strainer.
  4. Drink:
  5. Pour the cranberry and morello cherry puree, the apple brandy and the syrup into a Spam tin.
  6. Add ice and churn with a spoon until cold.
  7. Set a small tub of ice cream with a little spoon on top of the tin and lay a straw across the top.

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