Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

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Wash and core the fresh crisp apples. Cut them into quarters and place them in a large pot.

Pour 4 cups of water over the quartered apples in the pot.

Bring the pot to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.

After simmering, strain the mixture through a fine mesh strainer or cheesecloth to extract the apple juice. Discard the solids.

Return the strained juice to the pot and add 2 cups of granulated sugar and 1 cup of lemon juice. Stir until the sugar is completely dissolved.

Allow the mixture to cool to room temperature.

Once cooled, sprinkle 1 tsp of yeast over the surface of the juice. Do not stir. Let it sit for 10 minutes to activate the yeast.

After 10 minutes, gently stir the mixture and cover it with a clean cloth. Let it ferment in a cool, dark place for 1-2 weeks, checking daily.

Sterilize bottles using boiling water or a dishwasher. Make sure they are completely dry.

Using a funnel, pour the fermented cider into the sterilized bottles, leaving about an inch of space at the top.

Seal the bottles with caps or corks and store them upright in a cool, dark place for an additional 1-2 weeks to carbonate.

Make Angry Orchard Crisp Apple Recipe in just 3h 30m. hard cider, Ohio