There are various things synonymous with the alpine and Black Forest regions of Bavaria, but one of the best known is the apple strudel. We thought it would be fun to capture it in cocktail form, and it’s been a mainstay of our drinks list pretty much ever since. The sweetness of baked apples is balanced by a sour aspect, all steered with the likes of cinnamon and sugar to create a real comfort food dessert. Or, in this case, drink!
Apple strudel
Serves 1
25ml spiced rum – we use Cut
25ml cinnamon syrup – Monin makes a good one that’s widely available
12½ml white rum – we use Havana
12½ml lemon juice
50ml apple juice
1 slice dried or dehydrated apple, or 2 slices fresh apple, to garnish
Measure all the liquids into a cocktail shaker filled with ice, then shake hard – and I mean hard. Strain into a tumbler filled with crushed ice and serve. At Albert’s Schloss, we garnish the drink with a slice of dehydrated apple, but a couple of slices of fresh apple would work well, too.
