Cocktails with Fresh apple
Fresh apple means the whole fruit: juiced, muddled or cut into the drink. Variety matters: a Granny Smith is sharp and low in sugar, a Gala or a Fuji sweet and mild.
How it's used
Juiced, it gives a light sweet-tart body. Muddled, it gives fragrance and a little texture. A medium apple yields roughly 70–80 ml of juice, firm varieties at the low end.
Substitutes for Fresh apple
Another apple or a pear
Any apple variety does the job. A firm pear works perfectly too, carrying roughly the same sugar.
Hard cider
Delivers the right flavor, though you lose the physical chunks in the glass. Keep in mind it also adds alcohol.
Bottled apple juice
A last resort. Filtered and pasteurized, it lacks fresh aroma and provides nothing to bite on.
Storage
Whole apples keep for weeks in the fridge and go mealy at room temperature. A cut apple browns within minutes; lemon juice on the cut face slows it. Fresh juice separates and browns almost as fast, so press it to order.
