Friday, November 12, 2010
Jasper Mirabile Jr.'s Applecello
When Jasper Mirabile, Jr., had too many apples and too much cider from Louisburg Cider Mill in Louisburg, Kansas, seven years ago, he created Applecello. Then he introduced it to customers of his family's five-decade-old family restaurant in nearby Kansas City, Missouri (which he co-owns with his brother, Leonard) - Jasper's Ristorante.
A veteran maker of homemade limoncello (as well as mozzarella, pasta sauce, salad dressings and more), Jasper combined excess apples and cider with sugar, vodka, and grain alcohol, and then flavored the brew with cloves and cinnamon sticks - and he's been doing it ever since. This year's brew features Louisburg Cider Mill's Honey Crisp apples.
Customers at the restaurant can't seem to get enough of this luscious stuff. Each fall they consume more than seven gallons of Applecello, in everything from Applecello Martinis to Applecello & Cream. Jasper adds Applecello to fruit-based breads and cakes (including his signature Applecello cake), pours it over fruit salad, and serves it warm, beside apple strudel and vanilla bean gelato. "It reminds me of fall," Jasper says. "It tastes like mulled cider with a little kick to it."
Want to make Applecello yourself? Here's the recipe:
Jasper's Missouri Applecello
Makes 1 1/2 gallons
6 apples, seeded and crushed
8 ounces apple cider
4 cinnamon sticks
6 tablespoons sugar
10 ounces vodka
10 ounces grain alcohol
Tools: 2, 32-ounce Mason jars, 2-quart stockpot, 1 gallon jug with a cork or cap, very fine strainer, 1-ounce glasses
Place all ingredients, except vodka and grain alcohol, in stockpot. Bring to a boil, lower heat and let steep for 15 minutes.
Pour mixture into a sterilized 1-gallon jug and then add vodka and grain alcohol. Place cork or cap on jug and store in a cool, dry, dark room. Let the mixture sit for 14 days.
Strain mixture and place in Mason jars, let sit for 14 more days, and then refrigerate until ready to use. Serve chilled.