ChefXi OfficialA sophisticated, non-alcoholic botanical blend where the crispness of orchard apples meets the cooling, aromatic depth of fresh mint and the citrusy sting of lemongrass.
In a small saucepan, combine the bruised lemongrass, water, and honey. Bring to a simmer over medium heat for 5 minutes to create a lemongrass essence. Remove from heat and let it cool completely.
You can make a larger batch of this syrup and keep it in the fridge for up to a week.
Strain the cooled lemongrass syrup into a cocktail shaker, discarding the solids.
Ensure the syrup is cold before mixing to avoid melting the ice too quickly.
Add the apple juice, fresh lime juice, and mint leaves to the shaker. Give the mint leaves a firm slap between your palms before dropping them in to wake up the essence.
Slapping the mint is better than muddling for a clean, bright flavor.
Fill the shaker with ice and shake vigorously for 15 seconds until the outside of the shaker feels frost-bitten.
Double strain into a chilled coupe or highball glass filled with fresh ice. Garnish with a sprig of mint and a thin slice of green apple.
The key to this drink is the 'slap' of the mint—it releases the aromatic oils without the bitterness that comes from over-muddling. Use a high-quality, unfiltered apple juice for the best 'terroir' and body. If you want a drier profile, splash in a bit of sparkling mineral water at the end.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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