"When incorporating actual apples into cocktails, I think picking the right apple is important. For a sweeter option, honeycrisp and gala apples are great. For a more tart, crisp taste, Granny Smith works well."
"The key issue, as Wilson suggests, is whether your fruit is sweet or sharp. You've got to play matchmaker."
"Alcohol enthusiasts have been incorporating apples into drinks since the colonial era. The abundance of orchards meant free-flowing fruit and the 18th-century invention of apple brandy is seen as a cornerstone in cocktail history."
"Carefully arranged wedges are fantastic for a rustic aesthetic, while thinner slices are a more refined and elegant approach, particularly if fanned and pinned with a cocktail stick."
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