Apple to Oranges

ByJacob Boersma

Edmonton, AB


The Recipe Watch Video

Jacob's Cocktail Recipe

Built in a chilled Coupe, add:
-0.75 ounces of Turmeric Orange Juice reduction
-0.25 ounces of Lemon Juice
-0.5 ounces of Citrus Oleo Saccharum
-4oz of Mionetto Prosecco
-Mist the coupe with 2 pumps of house-made Apple Bitters
-Garnish with a cinnamon rubbed Granny Smith Apple slice
-Add in 5-7 Prosecco Orange Pearls

The Turmeric Orange Juice reduction is made by combining 4 grams of Turmeric with a 1/2 cup of Orange Juice and 10 grams of Demerara Sugar. Add 1/4 cup of cold water and pour into a saucepan. Bring from cold to a boil for 1 minute, then take off heat and allow to cool. Strain the remaining liquid with a chinois and refrigerate.

The Orange Oleo Saccharum is made by using the zest of 5 oranges (225 grams), 50 grams of Grapefruit Zest, and 5 grams of Cinnamon Bark (I used Indonesian Cinnamon Bark for cocktail). Combine with 280 grams of white sugar, vacuum seal, and sous vide at 150 degrees for 15 minutes OR vacuum seal and leave overnight. Strain the contents and store in a refrigerated area.

The Apple Bitters are made by soaking 2 Granny Smith Apples, diced, in 250 mL of a 100 proof neutral spirit overnight, then strain the contents and store in a cool, dry place.

The Prosecco Orange Pearls are made using Agar Agar through spherification. To start, take Extra Virgin Olive Oil in a long, thin, freezer-friend glass and fill 3/4 of the way, then put in the freezer. Combine 1/2 cup of Mionetto Prosecco with 2 ounces of the Citrus Oleo Saccharum, bring to a light boil in a saucepan. Once boiling, add 1 gram of Agar Agar Powder. When dissolved, remove from heat and let cool. Remove the oil and slowly drop the heated liquid into the cooled oil. Rinse and refrigerate.

What inspired the drink?

I love the idea of the iconic slogan "Think Orange" as part of my cocktail, yet it always reminds me of the fresh apples I used to eat from the lone apple tree in my grandmother's garden. These apples were crisp yet earthy, and I found myself reminiscing of them when sipping Mionetto. I literally thought I was comparing Apples to Oranges, which is what inspired the name. When creating the cocktail, I was thinking of the capacity we have to relate a singular experience to a memory- or memories in my case, and I craved a cocktail that represented this thought.

The smell of the Apples, to remind me of my grandmother's apples and the cinnamon and turmeric to bring the subtle earthiness those apples had.

The Orange, to bring to life the idea of 'Thinking Orange", reinforced by the vibrancy of the turmeric.

The Pearls, to remind me of the complexity of a singular experience.

And You, to share this experience with me, and maybe create some new memories.

What bar do you work at?

Dorinku Osaka

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