Singleton carbo-apples

Cocktails
Written By The Cocktail Balance

Highball season isn't over. A carbonated Singleton serve built on inverted apple cordial, Oloroso sherry, and a zero-waste apple skin cold brew sounds like a beautiful combination of classic highball, modern lab prep and zero-waste principle.. Check out the full walkthrough and prep steps from our R&D&E Department - Michal Dojčák and Rado Kurpita. You’ll see how we use enzymes to invert fruit sugars for better texture, build a balanced citrus-acid base from scratch, and extract deep flavor from discarded apple skins.

Singleton carbo-apples

  • 35 ml Singleton Whisky

  • 30 ml Inverted Apple Cordial

  • 5 ml Oloroso Sherry

  • 90 ml Apple Skins Cold Brew

  • 0.75 g Saline Solution

  • Technique: Carbonated at 45psi

  • Glassware: Old Fashioned

Inverted Apple Syrup

  • 800 g Apples (peeled and chopped)

  • 100 g Water

  • 0.2 g Ascorbic acid

  • 1 g Pectinex

  • 1 g Cellulase

  • 2 g Invertase enzyme

  • 300 g Sugar (sucrose)

Method:

  1. Peel and chop the apples. Reserve the peels for the cold brew infusion (which will serve as dilution for the highball).

  2. Place the chopped apples in a blender with 100 g water, 0.2 g ascorbic acid, 1 g Pectinex, 1 g cellulase, and 2 g Invertase. Blend on high.

  3. Transfer the mixture to a sous-vide bag.

  4. Add 300 g sugar (sucrose, which converts to fructose and glucose in the process).

  5. Cook in a sous-vide bath at 50°C for 4 hours.

  6. Strain through gauze/cheesecloth. Repass the liquid through the filter bed if the first few drops appear cloudy.

Oleo Lime Acid Solution

  • 30 g Lime peels

  • 50 g Sugar

  • 450 g Water

  • 22 g Citric acid

  • 11 g Malic acid

  • 3 g Tartaric acid

  • 1 g Salt

Method:

  1. Combine the lime peels and sugar in a vacuum bag, seal, and let macerate for 24 hours.

  2. Strain the syrup from the peels.

  3. Mix the oleo-saccharum with 450 g water, 22 g citric acid, 11 g malic acid, 3 g tartaric acid, and 1 g salt.

Apple Skins Cold Brew

  • 100 g Apple skins

  • 1 l water

Method:

  1. Macerate the apple skins in water overnight

  2. Straing through a strainer

Apple Skins Cold Brew

    • Combine the Inverted Apple Syrup and the Oleo Lime Acid Solution in a 1:1 ratio.

    • Add 100 ml of water to complete the cordial.

The Cocktail Balance
Next

Sheepster Martini