Flor de Manzana

Jorden Wint, winner of our Belfast cocktail competition, loved the idea of a Pina Colada but not the coconut or pineapple. She asked herself, what would Coole Swan have done? The answer: the Caribbean may have pineapples and rum, but Ireland has whiskey and apples and so the ‘Apple Bloom’ was born. A perfect blend of creamy yet crisp, rich yet refreshing. Inspired by a classic, but not limited by it.

Ingredients

40ml Coole Swan

25ml Bushmills 10 year old

30ml homemade green apple sherbet

15ml double cream

2.5ml fino sherry

Method

1. Add all the ingredients to a blender with six cubes of ice

2. Blend until smooth

3. Pour into a cocktail glass

4. Garnish with purple orchid (edible), stand back and look at a thing of beauty, sip and enjoy

5. How to make homemade apple sherbet: In an airtight container add 300g castor sugar and the peel of two large granny smith apples. Seal the container tightly and shake to fully mix together. Leave to infuse for two hours to create an oleo. While you wait: Juice three apples (use the two you’ve already peeled and one other with the skin still on). After the oleo has rested for two hours, add the entire contents (sugar and peels) to a saucepan with 300g of the fresh apple juice, on a medium heat. Stir until sugar is dissolved. Bring to simmer until bubbles begin to form (do not let it reach a full boil). Just before it boils, remove from heat and let it rest for 20 minutes. Strain and let it cool before use.

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