Apple SplashCocktail recipe
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Cocktail Colin says:
The Apple Splash shines with the crispness of apple juice mingling elegantly with the effervescent prosecco. The addition of Calvados introduces a delicate smokiness, adding depth to this refined and fruity cocktail.
Method
How to make a Apple Splash
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- Pour ingredients over three or more ice cubes into a tall thin glass
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- Stir and serve
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FAQ's
What is the best way to serve the Apple Splash cocktail?
The Apple Splash is best served in a highball glass over ice to keep it cold and refreshing. Since it is stirred and not shaken, gently pour the ingredients over the ice and give it a light stir before serving.
Can I use a different type of apple brandy instead of Calvados in the Apple Splash?
Yes, you can use a different type of apple brandy if Calvados is not available. Another apple brandy or apple-flavored liqueur could provide a similar taste profile, though the overall flavor might slightly differ depending on the brand's specific characteristics.
How does the alcohol content of the Apple Splash compare to a standard glass of wine?
The Apple Splash has an alcohol content of 16.57%, which is higher than a standard glass of wine, typically around 12% alcohol by volume. This makes the cocktail stronger, so it should be consumed in moderation.
What food pairs well with the Apple Splash cocktail?
The Apple Splash, with its blend of apple juice, champagne/prosecco, and Calvados, pairs well with light appetizers, cheese platters, and fruit dishes. Its sweetness and acidity can complement soft cheeses, like brie or camembert, as well as crackers and nuts.
How can I customize the Apple Splash cocktail to make it unique?
To customize the Apple Splash, consider adding a dash of cinnamon or a cinnamon stick as a garnish for an autumnal twist. Alternatively, a splash of ginger ale or sparkling water can add a different level of effervescence and a slightly different taste. You could also experiment with different types of apples for the juice to find your preferred flavor profile.
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