Cocktails with Green apple
Green apple is any tart, firm, green-skinned apple, such as Granny Smith, used for juice and muddled flesh.
How it's used
It is pressed for juice, muddled or sliced for garnish. Fresh green apple juice is sharp, cloudy and browns fast, so press it to order and add lemon straight away. A thin fan cut with the skin on holds its shape but browns as fast as any cut, so brush it with lemon juice. Vodka and gin suit it, and Calvados doubles the apple.
Substitutes for Green apple
Another tart apple
Any similar variety works one for one by weight. A medium Granny Smith weighs about 170 g.
Sweet red apple
Gala or Fuji will do, but they are sweeter and pack far less malic acid. Stir in a barspoon of lemon juice and taste.
A last resort. A barspoon brings that distinct green-apple flavor, but adds unwanted sugar and alcohol along with it.
Apple juice from a carton
Won't work. Filtered and pasteurized, it lacks the fresh sharpness of a green apple and tastes flat.
