Harvest Dark and Stormy Cocktail - Kathy Casey's Liquid Kitchen® - Small Screen

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It's harvest time and delicious apples are ready, and perfect, for use in cocktails. This twist on the classic Dark and Stormy cocktail uses a blended Apple Ginger Puree to compliment the traditional flavors of the ginger beer and dark rum. You can make the Apple Ginger Puree using The Quiet One blender from Vitamix (http://bit.ly/1brQKcH) up in advance and store up to a week. I like to use granny smith apples for their tart flavor.

Watch on Small Screen: http://bit.ly/15pBNU8

Recipe:
1 1/2 oz dark/aged or spiced rum
1 oz Apple Ginger Puree (see recipe)
1/2 oz fresh lemon juice
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1 1/2 -- 2 oz ginger beer
Garnish: candied ginger and apple slice on a pick

Instructions:
Measure the rum, puree, and juice into a mixing glass.
Fill with ice. Cap and shake vigorously.
Pour drink into a tall glass. Top with ginger beer and give a quick stir.
Garnish with the candied ginger and apple slice.

Apple Ginger Puree
Recipe:
Makes 20 ounces
2 Granny Smith apples, diced 1/2-inch (about 3 cups)
2 Tbsps. minced fresh ginger
1 1/2 cups water
1 1/2 cups sugar

Instructions:
Measure ingredients into a saucepan. Bring to a boil then reduce to a simmer for about 5 minutes, or until apples are very tender. Remove pan from heat and let cool to room temperature. Once cooled, pour contents into a Vitamix blender cup and blend until smooth (#5 setting on Vitamix The Quiet One Blender). Store refrigerated for up to 7 days.
Learn more about The Quiet One from Vitamix: http://bit.ly/1brQKcH