I’m returning to television this morning, making my maritime debut on CTV Morning Live Atlantic. I have plenty of friends on the East Coast and hope they’ll tune in to catch me at 8:45 a.m. Atlantic Time for a paired cocktail and canapé recipe.
The concept for the segment is “Making Good Use of Your Apple-Picking Haul.” Since I know many of us get a bit overzealous when we head to the orchard – both in terms of the sheer volume of selfies we feel compelled to take and in the sheer volume of apples we choose to pick.
The first recipe I’ll be shaking up is this Apple Sage Mule. While the Moscow Mule is traditionally served in a copper mug – I’m serving it in a rocks glass so you can better appreciate the rich autumnal hue of the finished product.
In fact, the copper mug was actually used as a marketing ploy when the creators of the Moscow Mule – the president of Jack Morgan’s Cock ‘n’ Bull ginger beer, president of G.F. Heublein Brothers (an alcohol producer and distributor) and the president of their Smirnoff vodka division – sought to popularize the drink and have it served across America.
John G. Martin, the president of the Smirnoff vodka division of Heublein Brothers, travelled across the country with the recipe, plenty of Smirnoff, and copper mugs. He asked bartenders to pose with the mug and a bottle of Smirnoff and left them with a Polaroid to put on display and pique customers’ interest in the drink. He took a second Polaroid with him to serve as a proof point of the cocktail’s popularity when he went to sell it to other bartenders.
While copper mugs look beautiful, seek out those that are lined on the inside with another metal like stainless steel or nickel. Why? Because the citrus juice used in a mule (typically lime but lemon in this case) is so acidic that it can cause the copper to dissolve into your drink which could put you at risk of copper toxicity – which can cause a whole bunch of ailments.
In addition to my Apple Sage Mule, I’ll be serving up my Apple & Blue Cheese Tartlets with Icewine Glaze. This is a perfect complimentary pairing that makes highest and best use of your apple-picking haul, and is something different than your standard apple pie.
I’m leaning into the flavour characteristics of the drink by using an ice cider in place of ice wine, to amplify the apple flavour, and swapping out tarragon for sage.