Goldschläger's far subtler (but still gold-flecked) relative, this after-dinner sipper has sweetness, a cinnamon aroma, and an apple finish. Crab apples, which can be dropped in whole to steep, are ideal due to their low water content. “If you're from somewhere warmer and your crab apples are not as tart,” says Joe Beef's Red Morin, “add a splash of good cider vinegar at the end.”
Red Morin and Dave McMillan make an effort to keep their work as relevant outside the kitchen—they have plans for a small apple orchard near their restaurants—as inside.
- 2 lb. hard, fragrant crab apples, scrubbed clean
- 1 cinnamon stick
- 4 cups Everclear, or substitute high-proof vodka or rye whiskey
- 1⁄3 cup maple syrup
- 1⁄3 cup sugar
- Gold flake, crumbled (optional)