The Story Behind The St-Rémy Appleseed
As part of VinePair’s first-ever Brandy Mixology Challenge, bartenders and mixologists were invited to create an updated brandy cocktail using St-Rémy Signature as the main ingredient. The St-Rémy Appleseed, submitted by bartender Ryan Smith at Austin, Texas’s Roosevelt Room, took top honors with its refreshingly sweet and spicy combination of St-Rémy Signature, Jamaican rum, French orange liqueur, and apple caramel syrup, topped with a few dashes of malic acid. As Smith explains, the competition opened up a new world for him when it comes to drink development. “Brandy has a range of qualities that I might have previously overlooked. … It can add a level of flavor or depth to a cocktail and help round off sharp edges, bringing a balance. I look forward to experimenting with them in the future,” he says.
Served in a Nick & Nora glass, the St-Rémy Appleseed is finished with the flamed oils from an orange peel, and garnished with a purple orinoco flower.
Apple Caramel Syrup Ingredients
- 3 large or 4 medium honey crisp apples
- 9 allspice berries
- 4 cinnamon sticks
- 2 cloves
- 1 cup (by volume) dark brown sugar
- 1 ½ cups (by volume) granulated sugar
- 3 tablespoons caramel
Apple Caramel Syrup Directions
- Crack allspice, cinnamon sticks, cloves, and place in a pot on stove at low medium heat.
- Cut apples into quarter pieces and place in pot with brown sugar, place lid on top.
- Let apples and spices simmer for about 5-10 minutes while apples release water.
- Stir in granulated sugar and caramel, turn burner to low, and let simmer for another 5-10 minutes.
- Once apples are soft turn fire off and transfer contents of pot into Ninja/Blender.
- Blend until mixture is pureed.
- Strain through a cheese cloth into jar (make sure you squeeze cheese cloth to get all juice out).
- Add ¼ ounce of vodka to preserve.
- Date mixture.