INGREDIENTS
- Peppery Cinnamon Salt (see Bartender’s notes above) or coarse (kosher) salt
- 1 lime wedge
- 1 1/2 ounces 100% blue agave reposado tequila
- 1/4 ounce fresh lime juice
- 1/2 ounce apple brandy (Calvados is the most famous one)
- 1 1/2 ounces Apple-Habanero Puree (see recipe below)
- 6 to 10 small ice cubes (about ¾ cup)
INSTRUCTIONS
Spread the Peppery Cinnamon Salt on a small plate. Moisten the rim of a 6-ounce martini glass with the lime wedge, and upend the glass onto the salt to crust the rim. Set aside.
In a cocktail shaker, combine the tequila, lime juice, Calvados, Apple-Habanero Puree, apple brandy and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into the salt-crusted glass and serve immediately.
Apple-Habanero Puree
2 large apples, peeled, quartered and cored (you need about 12 ounces/3 ½ cups of cleaned apple quarters)
¼ cup sugar
¼ to ½ fresh habanero chile, stemmed
¼ cup agave syrup (light organic syrup gives the best flavor) or simple syrup
Heat your oven to 400 degrees. Spread the apples onto a baking sheet and sprinkle with the sugar, tossing them to coat evenly. Add the habanero to the baking sheet, and slide into the oven. Roast for 20 minutes, then use a spatula to flip the apple pieces. Roast for another 20 minutes, until lightly browned and completely soft.
In a food processor or blender, process the roasted apples with the agave syrup (or Rich Simple Syrup) and ½ cup water until completely smooth. Chop the habanero (seeds and all), then add a portion to the apple puree—start with a quarter to make it a little spicy, half for the full experience. Process to blend thoroughly, taste and add more habanero if you were too timid at first. Pulse to blend. Pour into a storage container (strain the mixture if you think there may be unblended bits), cover and refrigerate until you are ready to use, up to 5 days.
Yield: 1 ½ cups
