"Thief's Kiss | Crafted Pour"

"1 oz Blinking Owl Barrel Vacationed Aquavit 1 oz Papo J’s Lambanog Vodka (this is a coconut nectar vodka from the Philippines) 1 oz Granny Smith Apple Syrup * ¾ oz Lemon Juice ¼ oz Falernum* 1 tsp Cinnamon Syrup* 1 dash Orange Bitters Granny Smith Apple Syrup 3 Granny Smith Apples, 1½ oz lemon juice, granulated cane sugar equal weight to the volume of the strained apple guice (ex. 250 mL of strained Apple Juice weigh 250 grams of sugar), ½ tsp kosher salt/saline solution. Pour the lemon juice in the container you use for the juiced apples (this is to keep the juice from oxidizing). Working quickly, quarter the apples and using a Slow/Masticating Juicer, juice the apples and let the juice fall into the container with the lemon juice in it. Strain the juice and measure it in mL, then pour it into a pot with the cane sugar and salt, and, over low heat, dissolve the sugar, making sure not to cook the juice (this is to keep the bright and tart flavors of the apples). Falernum – John D. Taylor Falernum is okay, but homemade is superior 10 oz. Neisson Rhum ESB (any Rhum ESB should do) 1 oz. Hamilton 151 (El Dorado if you can find it) 1 oz. Wray & Nephew Overproof Zest of 15 limes,  50 g of peeled and chopped ginger 25 almonds 1 crushed nutmeg 100 cloves 50 all-spice berries 2 star anise 450 mL rich cane syrup 3½ oz. lime juice 1 oz. lemon juice. Spread the almonds over a medium baking sheet. Roast the almonds for 8–10 minutes at 350º (you're looking for a slight toast and aromatic.) Transfer the almonds to a vacuum bag. Toast nutmeg, cloves, all-spice berries and star anise in a pan until aromatic then transfer to the vacuum bag. Add the rum, lime zest, ginger to the vacuum bag and seal and allow to steep for 24 hours. Line a fine mesh sieve with a grease filter to strain, then press and measure. Soak and wring out a flour sack towel and fold in half and line it in a fine mesh sieve to strain, then press and measure. Add the rich cane syrup, lime, and lemon juice to mixture. Cinnamon Syrup 6 Mexican cinnamon sticks 250 g granulated cane sugar 250 mL Water. Toast 6 crushed Mexican cinnamon sticks, just long enough to release the aromatics and transfer to a pot. Add the water to the pot, cover, and bring to a simmer for 20 min. Remove pot from burner and allow cinnamon tea to rest for 5 min. Do not strain. Add the sugar to the cinnamon tea, allow sugar to dissolve. When cooled, refrigerate for 24 hours. Strain and bottle cinnamon syrup.", "I was listening to this Scrubs rewatch podcast throughout the pandemic in 2020 and one of the drinks that always comes up in the show is an “Appletini”. ", "Thief's Kiss",

"Ingredients"

Thief's Kiss By , May 8, 2009 1 oz Blinking Owl Barrel Vacationed Aquavit
1 oz Papo J’s Lambanog Vodka (this is a coconut nectar vodka from the Philippines)
1 oz Granny Smith Apple Syrup *
¾ oz Lemon Juice
¼ oz Falernum*
1 tsp Cinnamon Syrup*
1 dash Orange Bitters

Granny Smith Apple Syrup
3 Granny Smith Apples, 1½ oz lemon juice, granulated cane sugar equal weight to the volume of the strained apple guice (ex. 250 mL of strained Apple Juice weigh 250 grams of sugar), ½ tsp kosher salt/saline solution.

Pour the lemon juice in the container you use for the juiced apples (this is to keep the juice from oxidizing). Working quickly, quarter the apples and using a Slow/Masticating Juicer, juice the apples and let the juice fall into the container with the lemon juice in it.

Strain the juice and measure it in mL, then pour it into a pot with the cane sugar and salt, and, over low heat, dissolve the sugar, making sure not to cook the juice (this is to keep the bright and tart flavors of the apples).

Falernum – John D. Taylor Falernum is okay, but homemade is superior
10 oz. Neisson Rhum ESB (any Rhum ESB should do)
1 oz. Hamilton 151 (El Dorado if you can find it)
1 oz. Wray & Nephew Overproof
Zest of 15 limes, 
50 g of peeled and chopped ginger
25 almonds
1 crushed nutmeg
100 cloves
50 all-spice berries
2 star anise
450 mL rich cane syrup
3½ oz. lime juice
1 oz. lemon juice.

Spread the almonds over a medium baking sheet.
Roast the almonds for 8–10 minutes at 350º (you're looking for a slight toast and aromatic.)
Transfer the almonds to a vacuum bag.
Toast nutmeg, cloves, all-spice berries and star anise in a pan until aromatic then transfer to the vacuum bag.
Add the rum, lime zest, ginger to the vacuum bag and seal and allow to steep for 24 hours.
Line a fine mesh sieve with a grease filter to strain, then press and measure.
Soak and wring out a flour sack towel and fold in half and line it in a fine mesh sieve to strain, then press and measure.
Add the rich cane syrup, lime, and lemon juice to mixture.
Cinnamon Syrup
6 Mexican cinnamon sticks
250 g granulated cane sugar
250 mL Water.

Toast 6 crushed Mexican cinnamon sticks, just long enough to release the aromatics and transfer to a pot. Add the water to the pot, cover, and bring to a simmer for 20 min. Remove pot from burner and allow cinnamon tea to rest for 5 min. Do not strain. Add the sugar to the cinnamon tea, allow sugar to dissolve. When cooled, refrigerate for 24 hours. Strain and bottle cinnamon syrup. 1 oz Blinking Owl Barrel Vacationed Aquavit 1 oz Papo J’s Lambanog Vodka (this is a coconut nectar vodka from the Philippines) 1 oz Granny Smith Apple Syrup * ¾ oz Lemon Juice ¼ oz Falernum* 1 tsp Cinnamon Syrup* 1 dash Orange Bitters Granny Smith Apple Syrup 3 Granny Smith Apples, 1½ oz lemon juice, granulated cane sugar equal weight to the volume of the strained apple guice (ex. 250 mL of strained Apple Juice weigh 250 grams of sugar), ½ tsp kosher salt/saline solution. Pour the lemon juice in the container you use for the juiced apples (this is to keep the juice from oxidizing). Working quickly, quarter the apples and using a Slow/Masticating Juicer, juice the apples and let the juice fall into the container with the lemon juice in it. Strain the juice and measure it in mL, then pour it into a pot with the cane sugar and salt, and, over low heat, dissolve the sugar, making sure not to cook the juice (this is to keep the bright and tart flavors of the apples). Falernum – John D. Taylor Falernum is okay, but homemade is superior 10 oz. Neisson Rhum ESB (any Rhum ESB should do) 1 oz. Hamilton 151 (El Dorado if you can find it) 1 oz. Wray & Nephew Overproof Zest of 15 limes,  50 g of peeled and chopped ginger 25 almonds 1 crushed nutmeg 100 cloves 50 all-spice berries 2 star anise 450 mL rich cane syrup 3½ oz. lime juice 1 oz. lemon juice. Spread the almonds over a medium baking sheet. Roast the almonds for 8–10 minutes at 350º (you're looking for a slight toast and aromatic.) Transfer the almonds to a vacuum bag. Toast nutmeg, cloves, all-spice berries and star anise in a pan until aromatic then transfer to the vacuum bag. Add the rum, lime zest, ginger to the vacuum bag and seal and allow to steep for 24 hours. Line a fine mesh sieve with a grease filter to strain, then press and measure. Soak and wring out a flour sack towel and fold in half and line it in a fine mesh sieve to strain, then press and measure. Add the rich cane syrup, lime, and lemon juice to mixture. Cinnamon Syrup 6 Mexican cinnamon sticks 250 g granulated cane sugar 250 mL Water. Toast 6 crushed Mexican cinnamon sticks, just long enough to release the aromatics and transfer to a pot. Add the water to the pot, cover, and bring to a simmer for 20 min. Remove pot from burner and allow cinnamon tea to rest for 5 min. Do not strain. Add the sugar to the cinnamon tea, allow sugar to dissolve. When cooled, refrigerate for 24 hours. Strain and bottle cinnamon syrup. Ingredients: - Blinking Owl Barrel Vacationed Aquavit - Papo J’s Lambanog Vodka Instructions: Shake all ingredients in a cocktail shaker with ice and double strain contents into a chilled cocktail coupe. Garnish with a dehydrated Apple Wheel. Aquavit,Coconut,Apple,Lemon Juice,Falernum,Cinnamon Syrup,Orange Bitters,Sours,Refreshing,Signatures,All Recipes