When I was a kid, apples seemed to come in only two types: red or green.
Then, at some point, Golden, Somewhat More Delicious started showing up here and there, and later on, galas, which had a crispness I’d previously only encountered with Granny Smiths, and then over the past decade or so, all of a sudden, there were others: Fujis, Pink Ladies and Honeycrisps, wooing me back to apples of warmer skin-tones.
Some basic tips:
Prep the apple components in advance. The two recipes here can be made well ahead of to give the apples time to infuse.
Meet the ice bucket challenge. You will want to keep the vermouth and the syrup cold, and you will want a bucket full of ice for people to use in their…