1 ½ oz. Altos Blanco tequila
1 oz. Peach Manischewitz
¾ oz. Acid-adjusted green apple juice*
3 dashes Fee Brothers black walnut bitters
Whip ingredients with a few pellets of pebble ice, then dump into chilled Hurricane glass and pack with pebble ice. Garnish with thin, equator-cut green apple slice and a small wooden dreidel.
*For Acid-adjusted green apple juice:
6-8 Granny Smith apples
1 bspn. Asorbic acid
2 bspn. Citric acid
1 bspn. Malic acid
Cut and juice apples. When you have 24 oz. of juice, transfer to a quart and add ascorbic, citric and malic acid. Cover and shake to integrate. Fine strain juice through coffee filter and cover.
Sunday Hospitality’s bar director Brian Evans created this recipe for the bar pop-up SNOWday In Brooklyn.
