Snow White’s Wicked Apple Cocktail

From poisoned apples to seven dwarves to a handsome prince, Snow White forever lives in Disneys memory as the first animated princess. Now she’s getting her own live action remake. In honor of this upcoming release staring Rachel Zegler, we’ve asked Amnelis Cruz of Spirits and Tales to mix up something special. After mulling over how to present both the Evil Queen and Snow White in one cocktail, she carefully crafted this all white beverage with a punch of apple. She even makes an apple butter fat-washed clarified bourbon that turns the classic brown color of whisky a pearly white. Plus, the apple foam on top and gorgeous dehydrated apple and gold flake garnish make this cocktail worth the little extra effort. Just whistle while you work to let the time pass by!

What is Clarified Bourbon?

Clarified bourbon is the product of bourbon undergoing milk washing in order to create a clearer, more refined product. This process pulls out impurities and refines the bourbon so that it has a smoother texture and taste. Milk washing the bourbon requires adding an acid, lime juice in this case. This curdles the milk, allowing it to absorb the impurities in question. After straining, you’re left with stunning, clear bourbon that can be flavored and modified with other elements such as foam, juices, wine, and just about anything else you can think of.

Snow White’s Wicked Apple Cocktail

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• Author: Amnelis Cruz

Print Recipe

Description

This bourbon cocktail with an apple butter fat-wash technique will have you ready to see the new Snow White movie!

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Ingredients

Scale 1x2x3x

• 3 oz of clarified bourbon
• Top with foam
• Dehydrated apple
• Edible gold flakes

For the clarified bourbon:

• 750 ml bottle of bourbon
• 1 cup apple butter syrup
• 1 cup lime juice
• 2 cups milk (or any milk substitute)

For the foam:

• 1 egg white or 3 tbsp aquafaba
• 3.5 oz apple juice
• 3.5 oz apple butter syrup

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Instructions

1. Pour clarified bourbon into the bottom of a glass.
2. Top with foam from a whipping siphon.
3. Garnish with dehydrated apple and edible gold flakes.

For the clarified bourbon:

1. Mix the apple butter syrup with fresh lime juice in equal parts.
2. Mix in 750ml of bourbon.
3. Add in 2 cups of milk, in this case I used whole milk, but you can use any other milk substitute
4. Let it sit and curdle as the milk proteins bind with impurities.
5. Then, strain through a cheesecloth then through a coffee filter to remove the solids, leaving a smoother, clarified bourbon.
6. Chill and strain again if needed for extra clarity.
7. Store excess clarified bourbon in a tightly sealed mason jar in the fridge for one to two weeks.

For the foam:

1. Mix together egg white or aquafaba, apple juice, and apple butter syrup.
2. Add to whipping siphon.

Recipe by Amnelis Cruz, Spirits and Tales
Photography by Kylie Thomas

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