Baltra Cocktail: Malus

Name: Baltra Cocktail: Malus
Yield: 10
Cuisine: American

Recipe: Daniel Reyes, Baltra, Mexico City

Photo: Courtesy of Baltra

August 14, 2017

Fruit, spice and everything nice.

Blackberry and whisky form a brooding base for this cocktail from Baltra in Mexico City.

Ingredients

1 1/2 oz. Scotch whisky
1/2 oz. apple-infused pisco
1/4 oz. spiced syrup
1/2 oz. fresh lemon juice
2 barspoons blackberry jam
2 1/2 oz. prosecco

Tools:shaker, strainer
Glass:stemless wine glass or rocks glass
Garnish:mint

Preparation

Combine the Scotch, pisco, syrup, lemon juice, and jam in a shaker with ice. Shake until chilled. Strain into a stemless wine glass over fresh ice and top with prosecco. Garnish.

Apple-Infused PiscoTo infuse a full bottle of pisco, peel 5 apples. Set flesh aside and combine skins with pisco. Let the bottle of pisco sit for 2 days and strain solids from the liquid.

Spiced SyrupCut the remaining apple flesh (no cores) into slices. Cut 2 pears (skin-on) into slices. Combine both in a saucepan with 2 cinnamon sticks, 3 star anise bulbs, 1 liter of water and 5 cups of water. Bring to a boil and cook until apples and pears are soft. Remove from heat and let rest until cool. Strain solids out of liquid and store syrup in the fridge.