Get the recipe for the Bad Apple, from Melbourne bar Byrdi

This cocktail from bartender Sam Thornhill is on the Boothby Top 50 Drinks of the Year.

Get the recipe for the Bad Apple, from Melbourne bar Byrdi
This drink is one of the Boothby Top 50 Drinks of the Year 2023 — you can see the full Top 50 here.

Melbourne bar Byrdi is known for its sophisticated, smart and — importantly — delicious drinks. This number, from bartender Sam Thornhill, appeared on its 2023 Autumn menu.

Bad Apple cocktail

RECIPE (Part A): Individual Serve

  • 100ml Carbonated Apple Batch
  • 1 x Mouldy Apple

Pour carbonated batch over ice in a chilled ceramic.
Garnish with oligosporus fermented apple (mouldy apple) and serve to guest instructing them to eat the apple first and then drink.

RECIPE (Part B): Apple Batch

  • 300ml apple brandy
  • 200ml fermented apple skin
  • 200ml oloroso sherry
  • 200ml apple juice
  • 100ml vanilla 2:1
  • 1L chamomile apple soda
  • 25ml apple skin vinegar
  • 25ml truffle saline (4:1)

Combine all ingredients together, filter through V60 coffee filter. Transfer batch to PET bottles, chill and carbonate for service.

RECIPE (Part C): Chamomile Apple Soda

  • 16g Dried Chamomile
  • 1L Filtered Water
  • 4g Malic Acid

Steep Chamomile @ 85degrees for 15 minutes. Strain and allow to cool to room temperature before adding acid. Filter and refrigerate.

RECIPE (Part D): Oligosporus Fermented Apple

  • Koji Malt Liquid*
  • 100g Koji Powder
  • 500ml Apple Juice
  • 300ml 2:1
  • 200ml Water
  • 5ml Vanilla Extract

Sterilise all equipment. Peel and shape the desired quantity of apples for service the following day.

Blanch apples in Koji Malt Liquid warmed to 92 degrees celsius for 90 seconds.

Remove apples and thoroughly dry on a sterilized tray.

Chill apples to an internal temperature of no more than 30 degrees celsius.

Once dried and chilled, inoculate with 5g of rhizopus oligosporus per 200g of substrate and skewer apples to elevate during fermentation and ensure an even coverage of growth.

Ferment in an incubation chamber @ 28-34 degrees celsius, 85% humidity for 18 hours.

RECIPE (Part E): Koji Malt Powder

  • 500g Dehydrated Koji
  • 500g Dehydrated Malt Solids