Ginger & Appletini Cocktails

We like the glamour of a classic 1950s style cocktail glass best, but champagne flutes will work just as well.

Prep: 5 minutes
Cook: 0

4

Serves 4

You will need

For the cocktail
180ml ginger wine (use a good quality ginger wine that packs a punch in terms of flavour. Or use an apple liqueur to bring out the apple notes in this cocktail)
540ml Cartwright & Butler Apple & Ginger Pressé
½ tsp ground cinnamon
For the garnish
Sugar and ground cinnamon for the glass rims – no need to measure
4 slices of lime
Dash of ginger wine

Method

To prepare the glass rims

We like the glamour of a classic 1950s style cocktail glass best, but champagne flutes will work just as well.

1. Put enough sugar to coat the rims of 4 glasses onto a plate. Mix in some ground cinnamon until you get the colour you want.
2. Poor cold water onto a separate plate to a couple of millimetres in depth
3. Dip the rim of a glass into the water and then dip into the sugar, rolling the glass round to fully coat the rim
4. Leave aside to set

To prepare the garnish

1. Add a dash of ginger wine to a griddle pan and heat on high until sizzling
2. Add the lime pieces and sear (1-2 minutes)
3. Turn and repeat
4. Set aside to cool
5. Make a small cut from rind to centre in each slice and slot onto the rim of each glass

To make the cocktail

1. Pour the ginger wine into a mixing jug
2. Add the cinnamon and stir
3. Pour the ginger wine into each glass, taking care not to upset the sugar rim

Just before serving, add the Apple & Ginger Pressé straight from the fridge.

Previous article Next article