Ingredients
1kg Granny Smith apples
500 g Sugar
6g Malic acid
3g Ascorbic acid
2.5g Pectinex
250 ml Apple juice
100g Yeast
200g Vegan butter block
700ml Dry vermouth
At Callooh Callay, the team are renowned for their innovative and unique menu concepts. Each year, they introduce a new theme, aiming to offer fun, approachable, and colourful menus that delight their guests. Their creative themes have ranged from sticker albums and Tinder-inspired to Pokémon cards, cassette menus, and many more exciting ideas.
The bar says ‘we take pride in offering an engaging adventure, ensuring that every visit to Callooh Callay is memorable and enjoyable. Join us and discover what imaginative concept we have in store for you this year!
Our current menu is inspired by the classic American diner experience, reminiscent of the old school McMenu. We've strived to replicate the most authentic diner flavours, such as our delightful Apple Pie-Tini.
Our Apple Pie Tini is a true representation of this effort.’
Belvedere Vodka, Baked Apple Cordial, Yeast Regal Rogue Dry Vermouth
Method:
Apples:
Roast/bake the apples at 200°C (392°F) on the bottom rack of the oven for 1 hour.
Allow the apples to cool, then blend them with sugar, malic acid, ascorbic acid, pectinex, and apple juice.
Leave the mixture overnight or sous vide at 45°C for a few hours.
Strain the mixture through coffee filters.
The yeast:
Toast the yeast in a pan until it turns nicely golden.
Add the toasted yeast and vegan butter block to a vacuum bag and sous vide for 3 hours at 60-85°C.
Strain off the vegan butter block.
Infuse the Vermouth:
Add a separate oil to a vacuum bag with the dry vermouth and sous vide.
Cool the mixture, then freeze.
Pass the mixture through a coffee filter
Add the Vodka and Garnish with Mini apple
