Carlos Vezterro from the Coal Office shows you step-by-step how to make the PUCK ROYALE cocktail. A dry prosecco-topped twist on an apple-spiced gimlet. Simple, festive and aperitif style. We will apply the Royale treatment to a base of dry gin and fresh seasonal ingredients. Served in the PUCK coupe glasses.
Download the printable A4 PDF PUCK ROYALE Recipe.
Plymouth Gin (90ml)
Apple Cider Vinegar (Clear or Filtered) (100ml)
Cinnamon Barks (4 pieces)
Caster Sugar (100g)
Manzana Verde Liqueur (Green Apple Liqueur;
Edmond Briottet or Teichenné) (10ml)
Dry Prosecco (200ml)
Hot Water (100ml)
Fresh Green Apple (1)
PREPARE YOUR FERMENTED APPLE CORDIAL
Start by making Cinnamon Tea by steeping the cinnamon barks into 100ml of hot water for 15 mins.
Mix the Cinnamon Tea with 100g of caster sugar and stir until it’s clear (2 mins)
Mix the Cinnamon Cyrup with 100ml Apple Cider Vinegar.
Your Fermented Apple Cordial is now ready.
PREPARE YOUR DRIED GLAZED APPLE SLICE
Slice your green apple into thin slices, then dip them in the syrup. Put the slices on top of parchment paper, place into a preheated oven of 80 degrees and leave it for 2 hours.
A thin slice of apple will do as well.
Place 50ml of your Fermented Apple Cordial, 90ml of Plymouth Gin, 10ml of Manzana Verde Liqueur and some ice cubes in a mixing glass – and stir.
Pour over your chilled PUCK Coupe glasses.
Fill with Dry Prosecco.
Garnish with your dried glazed apple slice.