They say that fresh is always better, and when it comes to cocktails, we’re apt to agree. Case in point: Seamstress NY’s Seasons of Mist cocktail, an imaginative reinterpretation of your standard New York Sour. Made with a tart green apple puree, lemon, five-spice honey syrup, Benedictine, Laird’s Applejack, Bacardi Maestro and Riesling, this one’s so refreshing you could easily sub it in for a morning mimosa.
Lana Gailani, a bartender at Seamstress NY and the creator of Seasons of Mist walked us through the process.
To Make Seamstress NY’s Seasons of Mist Cocktail:
- 0.5 ounce green apple puree (perfect puree)
- 0.75 ounce five-spice honey syrup
- 0.75 ounce lemon juice
- 0.5 ounce Benedictine
- 0.5 ounce Laird's Applejack
- 1.5 ounces Bacardi Maestro
- 0.5 ounce Riesling float
Place 0.5 ounce of green apple puree into a cocktail shaker. Seamstress alternates between making their own puree and using a pre-made product from Perfect Puree. If you use your own, Gailani says to stick to green apples and to add a pinch of citric acid to keep the puree fresh and from turning brown. Next, add 0.75 ounce of five-spice honey syrup. Seamstress makes their own as follows: 1 tsp. five spice, 8 ounces honey syrup [1:1]. Add 0.75 ounce of lemon juice to the puree and five-spice syrup. Now start adding your liquors. Start by pouring 0.5 ounce of Benedictine. Then add your 0.5 ounce of Laird’s Applejack. Finally, add 1.5 ounces of Bacardi Maestro. Shake and pour over ice into a rocks glass. After pouring, add a 0.5 ounce Riesling float. Alternatively, shake the Riesling into the cocktail with the other ingredients. The float keeps it more in line with a New York Sour. Garnish with an apple chip and, if you’re feeling it, add a pinch of five-spice. (To make the apple chips: slice the apples thinly on a mandolin and then place in a dehydrator.) Shake, strain into rocks glass over ice. Garnish dehydrated apple dusted with five spice.