Whisky and Apple

Apple has been paired with whisky since as long as whisky has been paired with mixers. This iteration was popularised in Sydney’s own Shady Pines, one of the world’s greatest bars. They came up with arguably the most approachable serve for a whisky and mixer. A whole granny smith apple is pushed through a juicer and the frothy results are the crispness of apple tempered with the frothiness of apples. Tart and dry, this long serve is a life skill worth mastering.

Build over ice and serve in a highball glass.

Apple, when fresh-pressed, will oxidise very quickly. A touch of acid, like a squeeze of lemon, will offset this. If you find the result too tart you can balance it with a bit of sugar syrup. But nothing will temper the brilliance of this drink, consumed moments after making.