"Here you go, Professor. Straight from the orchard," says John, a farmer from Sonoma who just placed a huge basket of apples on our cocktailian bartender's stretch of mahogany.
"Wow, John. They look great. For me?" the Professor asks.
"Yep. Figured we might do a little bartering, my friend. I'm in the mood for a cocktail or three."
"You got a deal, John. I'll split the apples with the Boss. He can buy the liquor, and I'll put the sweat equity into the deal. Oh, and do I have the drink for you. Autumn Apple, it's called. Another masterpiece from Scott Beattie at Cyrus in Healdsburg. That's your neck of the woods, right?"
"Not too far away, Professor. I know Scott pretty well. He claims not to be the sort of bartender who dances on bars, but it's said he can hang loose with the best of them..."
The Professor smiles knowingly, and assembles the drink.
The Autumn Apple cocktail calls for Germain-Robin apple brandy as its base, and this product, made in Ukiah, is a very fine aged brandy that's been hailed as being comparable to, and even better than, some bottlings of Calvados, the revered apple brandy made in the Normandy region of France.
The Clear Creek distillery in Portland, Ore., also makes a fine American apple brandy -- Eau de Vie de Pomme -- that's aged in Limousin oak, the same wood usually used to age both Calvados and Cognac.
Laird & Company, an East Coast distiller and importer that's been owned by the same family since 1780, also makes apple brandy. Their 12-year-old bottling is a very fine product that's suitable for postprandial sipping, as are both the Germain-Robin and Clear Creek brandies.
Laird's also issues a fine 100-proof apple brandy that's less expensive than their 12-year-old, as well as an applejack, a blended product that's very inexpensive, and ideal for cocktailian usage.
The Boss arrives at the bar just as the Professor sets the Autumn Apple cocktail down in front of John.
"Hi, Boss. You just bought this drink for John in exchange for half the apples in this basket. Care to have one for yourself?"
The Boss rolls his eyes. "I guess so, Professor. Have I bought anything else while I've been out?"
"Nope. Not today, Boss," The Professor grins and goes about making another drink. He shakes the cocktail thoroughly, and presents it to his employer.
"Thanks, Professor. Oh, and I forgot to mention that you're tending bar at a charity function on Saturday night. Figured you wouldn't mind. I gave them some booze, so I reckon that you can put up the sweat equity."
"But I have a date..."
"Your date will understand, Professor. It's a done deal, I'm afraid."
The Boss turns, and heads toward the office. The Professor hears him mumble something under his breath.
"Did you hear what he said, John?"
"Something about 'How d'ya like them apples,' I think, Professor."
Autumn Apple
Adapted from a recipe by Scott Beattie, bar manager at Cyrus, in Healdsburg. At the restaurant, this drink is garnished with a Pink Lady apple chip that's sprinkled with cinnamon. We have substituted a lemon twist for ease of preparation.
INGREDIENTS:
1 ounce Germain-Robin apple brandy
1 ounce Gravenstein apple juice
1 ounce Sonoma Sparkler Apple Cider, or Martinelli's Sparkling Cider
1/2 ounce fresh lemon juice
1/2 ounce Ginger Simple Syrup (see recipe)
1 lemon twist, for garnish
INSTRUCTIONS:
Fill a cocktail shaker two-thirds full of ice and add the brandy, apple juice, apple cider, lemon juice and simple syrup. Shake for approximately 15 seconds, and strain into a chilled cocktail glass. Add the garnish.
Makes 1 drink
Ginger Simple Syrup
Adapted from a recipe by Scott Beattie, bar manager at Cyrus, Healdsburg.
INGREDIENTS:
1 cup granulated sugar
1 cup water
1 5- to 6-inch gingerroot, peeled and sliced into thin medallions
INSTRUCTIONS:
Put sugar, water and ginger in a saucepan. Bring to boil and simmer for 5 minutes. Let cool, rest for one hour. Strain before using.
Gary Regan is the author of "The Joy of Mixology: The Consummate Guide to the Bartender's Craft" and other books. E-mail him at wine@sfchronicle.com.
