in partnership with Miguel (Miguel)

KORU Cocktail

You know what they say about an apple a day...

This Recipe Loves

Best For

  • Drinks


Apple Shrub Syrup (can be stored for up to 1 month in the fridge)

  • 2 lb. KORU apples, diced
  • 1 c apple cider
  • 1 c apple cider vinegar
  • 1 c granulated sugar
  • 2 large cinnamon sticks
  • 1 oz. gin

KORU Cocktail

  • 1 ½ oz. Cognac
  • 1 oz. homemade Apple Shrub Syrup (you can purchase shrub syrups, although they’re hard to find at grocery stores; check your local farmers’ market!)
  • ½ oz. fresh lemon juice
  • 3 oz. soda water
  • optional (garnish): KORU slices and cinnamon stick


Apple Shrub Syrup

  1. Combine ingredients in a non-reactive mixing bowl (stainless steel, ceramic, glass, or enamel-coated metal). Cover with plastic wrap and let sit at room temperature for 24-48 hours, gently stirring every 12 hours.
  2. Strain through a fine mesh sieve into a glass container. If you prefer a more refined syrup, strain again through a coffee filter.
  3. Add 1 oz. of gin to fortify the syrup. Shake to incorporate.
  4. Store in the fridge in an air-tight container for up to 1 month.

KORU Cocktail

  1. Combine Cognac, apple shrub syrup and lemon juice to a shaker with ice. Shake vigorously for 10 seconds.
  2. Strain and pour over a chilled Cognac glass with ice. Top with soda water and garnish with cinnamon stick and fresh KORU slices.