Show Stopper

Heat a glass, place Monica’s Juno gin in wine glass until gin is warmed.

Slowly incorporate the puree with the gin, then the water. Mix well.

Smoke your favourite wood stick, you can use Palo Santo Wood to

Enhance the flavours in the gin or a cinnamon stick to enhance the apple spice. Garnish with apple slice and small mint leaf.

Apple Puree 

– 1kg of apples
– 1/4 cup (60ml) of water
– 1 tablespoon (15ml) of lemon juice
– 1 teaspoon of cinnamon (optional)
– 1 tablespoon of maple syrup (optional)

Peel the apples and remove their core. Cut them into bite-sized pieces, and place them into a large saucepan. Add the water, two tablespoons of the lemon juice, and the cinnamon. Cover and cook over medium heat for about 15 to 20 minutes, or until apples are soft. Allow to cook, then mash with a fork or simply pour it into your food processor and mix until you have a fine puree. Sweeten with maple syrup or other sweetener of your choice. Stored in an air tight container, the apple puree lasts for about five days in the fridge.