Got my drank and my 2 step....

Zapple Cocktail

The Washington Post, December 9, 2009

Spirits

• Course: Beverage

Summary:

This intense drink is a "whiskey sour on steroids" according to Kara Newman, author of "Spice & Ice." The fiery kick comes from apple brandy steeped with a hot habanero pepper. For a slightly less pronounced jolt, discard the pepper's seeds before adding it to the brandy.

Spirits columnist Jason Wilson has tweaked her recipe to include a splash of sparkling mineral water. Its effervescence helps make the heat from the pepper more palatable. He recommends using a flavorful bourbon such as Eagle Rare or Evan Williams Single Barrel.

MAKE AHEAD: The infused brandy needs 1 to 2 hours' curing time.

1 serving

Ingredients:

For the habanero-infused brandy

• 1 habanero pepper (seeded if desired; see headnote)
• 2 cups applejack or Calvados

For the drink

• Ice
• 1 ounce habanero-infused brandy
• 1 ounce bourbon
• 1/2 ounce amaretto
• 3/4 ounce freshly squeezed lemon juice
• Sparkling mineral water, preferably Apollinaris brand
• Twist of lemon peel, for garnish

Directions:

For the haberno-infused brandy: Steep the habanero in the applejack or Calvados for 1 to 2 hours (to taste), then remove the pepper and strain out any solids. Store in a glass bottle or jar.

For the drink: Fill a cocktail shaker halfway with ice. Add the habanero-infused brandy, bourbon, amaretto and lemon juice; shake vigorously, then strain into an ice-filled highball glass. Top with the mineral water. Garnish with the twist of lemon peel.

Recipe Source:

Adapted from Kara Newman's "Spice & Ice" (Chronicle Books, 2009)
Tested by Michael Taylor for The Washington Post.

http://projects.washingtonpost.com/recipes/2009/12/09/zapple-cocktail/
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