Big Apple Jet(s) Fuel

January 15, 2011

in American,Beverages,Cocktails,Confections & Candies,Recipes

Calling all New York Jets and/or Mark Sanchez Fans out there!

Big Apple Jet(s) Fuel

I’ve got something for ya… 😉

I thought I would make you the perfect Jets comeback drink, which you can conveniently enjoy tomorrow while you watch the Jets play the Patriots.

It’s my twist on an apple martini… a BIG Apple Martini, and no; this isn’t a foo foo drink. I made sure it had some kick to it, a little latin kick if you will. 😉


Big Apple Jet(s) Fuel

serves 2

4 ounces sour apple pucker
2 ounces apple vodka
2 ounce silver tequila
1 tablespoon lime juice
granny smith apple slices for garnish (optional)
granny smith apple pate de fruit for garnish (optional)

Add sour apple pucker, apple vodka, tequila, whiskey and lime juice into a measuring cup.

Fill a cocktail shaker halfway with ice. Pour liquid ingredients into the cocktail shaker, and shake for 20 seconds.

Strain and serve into a martini glass.

Garnish with slices of granny smith apple and/or granny smith apple pate de fruit shapes.

Granny Smith Apple Pate de Fruit

adapted from The Modern Cafe by Francisco J. Migoya

1 granny smith apple, peeled, cored, and diced
1/4 cup sour apple pucker
300 g granulated sugar, divided
3 g pectin
17 g glucose powder
3 g lime juice
1 tsp powdered green food coloring (optional)

Puree granny smith apple and apple pucker in a food processor or blender.

Line a small baking sheet with aluminum foil and cover bottom with 100 g granulated sugar.

Whisk together pectin and 50 g sugar in a small bowl.

Pour apple puree and pectin mixture into a medium saucepan, bring to a boil over medium heat.

Combine remaining sugar, powdered green food coloring, and glucose powder. Add slowly to the saucepan while whisking to avoid lumps. Continue whisking until mixture reaches 225 degrees F. Remove pan from heat, add lime juice while continuing to stir.

Pour and spread mixture into prepared baking sheet, smooth out top with a spatula. Let pate sit at room temperature for 30-60 minutes until semi-set. Flip pate to coat top with sugar.

Leave pate out at room temperature overnight until completely set.

Use small cookie cutters or knife to cut out shapes.

Store in an airtight container.

I thought it would be a good idea to keep the Weekly Cocktail theme going for just a little longer, let me know if you would prefer otherwise. 😉

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