Harvest Moon Recipe

Combine 1 cup fresh apple juice and 1 cup granulated sugar in a small saucepan.

Add 2 whole cloves and ½ cinnamon stick. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves.

Simmer gently for 6–8 minutes to concentrate flavor; do not boil vigorously to preserve brightness.

Remove from heat, stir in 1 tablespoon fresh lemon juice, let steep for 10 minutes, then strain through a fine mesh sieve or cheesecloth into a jar. Cool and refrigerate up to 2 weeks.

Toast ½ cup shelled pistachios and ¼ cup blanched almonds in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring constantly. Let cool slightly.

Place toasted nuts in a blender with ½ cup water and blend on high until a fine paste forms (30–60 seconds). Let sit 10 minutes to extract oils.

Strain the nut mixture through a fine mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible. You should have a nut milk.

Measure the nut milk and combine with ¾ cup granulated sugar in a small saucepan. Gently warm, stirring until sugar dissolves (do not boil). Remove from heat.

Stir in ½ teaspoon orange blossom water and 1 tablespoon neutral spirit (optional) for preservation. Cool and refrigerate up to 2 weeks. Shake before use.

Ginger preparation

Lightly bruise or grate about 0.25 oz (a 1-inch piece) fresh ginger. If you prefer a brighter ginger note, grate; if softer, lightly muddle a few thin slices in the shaker.

In a cocktail shaker, add the grated/bruise ginger, 2 oz reposado tequila, 0.5 oz calvados, 0.5 oz amontillado sherry, 0.75 oz fresh lemon juice, 0.75 oz house-made apple syrup and 0.5 oz pistachio orgeat.

Add plenty of ice to the shaker, secure the lid and dry-shake (no ice) for 8–10 seconds if you used grated ginger to emulsify, then add ice and shake vigorously for 12–15 seconds until well-chilled and slightly frothy.

Double strain the cocktail through a fine mesh sieve into a chilled coupe or Nick & Nora glass to remove ginger fibers and any nut solids.

Express a citrus twist (lemon or orange) over the drink to release oils, run it around the rim and drop as garnish. Optionally sprinkle 1–2 lightly crushed pistachio halves on top for texture.