Fortifying schnapps…with the help of the Guyanese and an apple

Actually with the help of two apples, one to muddle and cut up as a garnish, and one to infuse the syrup.  Also, I thoroughly enjoy Demerara rum.  The idea: These two lovely flavors would help fortify a liqueur, which already tastes delightful.

Berentzen Apfelkorn (or Apple in my liquor store) caught my eye and did not let go until I bought a bottle.  When gleefully tasting it for the first time, I was not disappointed in the slightest.  A German invention in the 1970s, Berentzen operates under the precisely detailed guidelines of Kosher standards.  I have read it is considered a schnapps, though much too sweet with only about half the potency of alcohol, regardless if apfelkorn translates into apple schnapps.  There again, just because a bottle is printed “schnapps” does not mean it genuinely is schnapps.  Outside Germany, particularly in the US, “schnapps” are heavily sweetened and seemingly drained of alcohol percentage.  To Berentzen’s credit, the liqueur looks phenomenally delicious, as if glowing with anticipation.  How it mocked me for so long before purchasing it.  The flavor is just as good – like muddling sweet apples, straining, and adding an unflavored spirit for completion…absolutely ravishing.

If you do not have any El Dorado Overproof rum, using their White or the 3 Year will work beautifully as long as you double the amount.  On the other hand, if you have a bottle of   12 Year, which is a treat, the drink will taste elegant with it.  However, if you do not have any El Dorado rum at all, or cannot get any demerara rum, try a navy rum, like Pusser’s.  Demerara rum has an exceptionally unique flavor, or I should say grouping of flavors, derived from how it is distilled, to where it is from, which is only from Guyana, specifically the Demerara regions along the Demerara River.  Note:  All demerara rums come from Guyana, however not all rums from Guyana are demerara.  This is literal, not theoretical.

For example:  
There is a neighborhood I live near.  
Not all crazy drivers in the city are from that neighborhood.  
Yet all drivers from that neighborhood are crazy.

That is not a fact (merely more than a decade of consistent experiences – no matter how close to an accusing fact, it is only opinion).  Therefore, if a bottle of rum says it is demerara, it comes from one place in the world.

My best guess at pronunciation from these two cultures:  Dĕm-uh-rahrah Flūs-ahp-fĕl   (my apologies if way off).

Please understand, Demerara Flussapfel is my translation only:  Demerara River Apple.  Not  very clever, but I hope you enjoy the drink.  Cheers.  And, Prost.

In a nice schapps glass.

If using a schnapps glass, you’ll need to refill, depending on amount of apple as your garnish.

Demerara Flussapfel
3/4 oz El Dorado 151 rum
1 oz Berentzen Apple
1/4 sweet apple (chopped)
1/2 lemon wedge (yes - only a half a wedge)
1/2 oz apple syrup**

Muddle apple/lemon/syrup.  Add rum & Berentzen.  Shake vigorously.  Double-strain.  Garnish with some apple chopped into small pieces and skewered to stir by, and then to eat of course.

Apple Syrup**
1 tart apple (if large apple - use only half)
1/2 cup sugar
1/2 cup water

Dice apple, then mince (or muddle) a third of that to draw out the juices.  Add to small pot, leaving none to remain for maximum flavor.  Add water.  Bring to a rapid boil for a couple of minutes.  Reduce heat to low & add sugar.  Stir constantly until sugar is dissolved.  Simmer for a couple minutes, then take off the heat and rest for 20 minutes.  Strain – allow to cool to room temperature.

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