The “Harlem Apple” cocktail was created by Nils Noren and Marcus Samuelsson (of Harlem’s Red Rooster, at 310 Lenox Avenue) for Self Help Africa’s New York Change-Maker’s Ball on October 25, 2013. The blog Food Republic provided the recipe on October 23, 2013; ingredients include apple juice and vodka.
An April 2013 article (below) indicates that Cove Lounge (325 Malcolm X Boulevard) also served a drink called the “Harlem Apple.” It was not stated what this drink was composed of.
Chef & owner of Red Rooster Harlem (@RoosterHarlem), Co-Founder of @FoodRepublic, Cookbook Author, Top Chef Master 2010, Art Enthusiast, Football Lover
NYC · foodrepublic.com
Self Help Africa
New York Change-Marker’s Ball
Date: October 25th, 2013
Venue: Chelsea Piers, Pier Sixty
Celebrated chef, entrepreneur and author Marcus Samuelsson, who was born in Ethiopia, will receive the inaugural Spirit of Africa award at the gala. The award honors Africa’s champions, those who embody the continent’s unique reservoir of talent, drive and entrepreneurship.
APRIL 2, 2013 BY UBLUSH
A dimly lit walkway leads you into this two story lounge — lighting in the Cove creates a sophisticated allure. Like most venues, the bar area meets you at the doorway. Enjoy tasty drinks like the Harlem Apple and Lenox Smash with Shrimp Skewers or Lobster Mac & Cheese as delightful a appetizer, then head to the back area to sit and socialize with friends.
Keeping in the theme of today- more apples. RT @foodrepublic: The Harlem Apple cocktail recipe from @MarcusCooks: http://bit.ly/16vtSFy
1:51 PM - 23 Oct 13
Oct 23, 2013 4:30 pm
The Harlem Apple Cocktail Recipe
Mix a vodka-apple juice cocktail for a great cause
BY NILS NOREN
Friday night is NYC’s annual Change Maker’s Ball, a benefit for Self Help Africa, where the most popular invitee will surely be the Harlem Apple, the event’s signature cocktail. It’s for a great cause: SHA is one of the world’s leading organizations dedicated to empowering rural Africa to achieve economic independence. Renowned chef Nils Noren, working alongside the evening’s honoree, Red Rooster chef Marcus Samuelsson, created this year’s drink with fall in mind.
2 ounces fresh apple juice
2 ounces vodka
2 ounces Ambessa Earl of Harlem syrup (below)
1 cup sugar
2 cups water
2 Ambessa Earl of Harlem teabags
10 coriander seeds
1/2 teaspoon freshly grated ginge