"Flor De Manzana" by Jorden Wint

‘Summertime is the theme and what’s more summery than a Pina Colada? It’s referenced about in books, songs, movies and you can find it in the hands of almost every person sitting on a beach in the sun anywhere in the world.
Unfortunately, not only do I have an allergy to fresh pineapple, but also an aversion to coconut, so this beautiful classic has caused me many an envious moment on vacations and patios when the sun comes out. But being on the outside looking in over the years has only driven me to find alternatives so I can join the crowd sipping on creamy, warm weather drinks and this competition was the perfect time to experiment. Enter the “Flor De Manzana” cocktail. The perfect balance of creamy yet crisp; rich yet refreshing and incorporating this island’s local products into a timeless classic. Where the Caribbean has pineapples and rum, we have apples and whiskey. And substituting the coconut cream/milk with nuttiness of Coole Swan Irish Cream was the icing on the cake. Inspired by a classic, but not limited by it’


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40ml Coole Swan

25ml Bushmills 10y

30ml Homemade green apple sherbet

15ml Double Cream

2.5ml Fino Sherry

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How to make a "Flor De Manzana" by Jorden Wint

Step 1.

Add all the ingredients to a blender with six cubes.

Step 2.

Blend until smooth.

Step 3.

Pour into a cocktail glass.

Step 4.

Garnish with purple orchid (edible)



Tip: How to make homemade apple sherbert

In an airtight container add 300g castor sugar and peels of 2 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 3 apples (use the two you’ve already peeled and one other with the skin still on)
After oleo has rested for two hours, add the entire contents (sugar and peels) to a saucepan with 300g of the fresh apple juice, on 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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''Flor De Manzana" by Jorden Wint
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