If you are looking for a drink that screams 'autumn aesthetic' without being a basic PSL, I have got you. Meet the apple highball. It is giving sophisticated, it is giving main character energy, and it is actually super easy to pull together.
What you need
To make this, you will need to whip up a quick apple syrup first. Grab 250g of eating apples (Braeburns work best, no cap) and 250g of caster sugar.
For the actual drink, grab your shaker and mix:
- 25ml Calvados
- 20ml Lillet Blanc
- 15ml of that apple syrup you just made
- 15ml fresh lemon juice
- A dash of orange bitters
How to make it
- The Syrup: Dice your apples (yes, include the peel and core) and simmer them in a pan with the sugar and 100ml of water for about 10 minutes. Once it is soft, strain it into a jar. This will keep in your fridge for four weeks, so you are set for a while.
- The Mix: Throw all the liquids except the champagne and tonic into a shaker with ice. Give it a short shake.
- The Pour: Strain it into a chilled highball glass, top it off with a dash of champagne and tonic, and stir gently.
- The Vibe: Squeeze a lemon twist over the top to get those oils out.
Why it matters
Real talk, sometimes you just need a drink that feels a little fancy after a long week. This recipe is a total W because it uses simple pantry staples to make something that tastes like you actually have your life together.
