Recipes

Rye and Dry by Three Sheets

Rye and Dry at Three Sheets, London

This recipe was first published as part of our feature on minimalist drinks.

An apple-boosted, minimalist refresher from the London bar.

40ml Apple skin-infused rye whiskey*
25ml Apple cordial**
2ds Angostura bitters
Soda water

Build the ingredients over ice in a highball, top with soda and garnish with a single slice of apple.

*Infused whiskey: Peel about 8 cooking apples (to give 70-80g apple skin) and infuse for 24 hours in Woodford Reserve Rye or sous vide for 30 mins at 52.5 degrees C. Allow to cool and strain through a coffee filter.

**Apple cordial: Juice the left-over apples, strain through a coffee filter, weigh and add 80 per cent of the juice’s weight in caster sugar, and 3.5 per cent of the juice’s weight in malic acid.

You might also like:  Bees on Trees by Vance Henderson

Leave a Response