Whiskey Apple
  1. Batched and force carbonated, and poured into a tall glass with a long, clear block of ice.
Recipe Notes

Recipe by Oliver Churcher, Double Deuce Lounge, Sydney.

*For the Clarified Pink Lady Apple
Cut pink lady apples into quarters, and place 1/2 teaspoon of ascorbic acid into the liquid receiving container.
Feed pink lady apples through Breville juicer. As the first juice comes through, stir quickly to dissolve the ascorbic acid.
Once pink lady apples have been juiced and have settled for a moment, skim foam from the top using a julep strainer.
Add pectinase to the apple juice at the ratio of 2 grams per litre, then stir to dissolve. Allow to sit for at least 15 minutes.
Pour apple juice into cloth filter bag with receiving container underneath. As the juice is straining through, check the clarity using a tablespoon every few minutes. Once the liquid is running perfectly clear, place a new receiving container underneath.
Pour the remaining cloudy juice very gently down a barspoon into the cloth bag, being very careful not to disturb the filter layer of apple solids at the bottom of the bag.