Apologue Liqueurs makes some of the most unique and responsibly-produced liqueurs on the market today, including Aronia, Persimmon, Saffron, and Celery Root. They source local, farm-grown, non-GMO ingredients that they list in full on each bottle. It’s no wonder that their liqueurs pair so nicely with Top Note mixers!
Watch Apologue Liqueurs co-founder Robby Haynes’s live Highballs at High Noon session on Instagram to learn a bit about what Apologue is all about, then make your own Low-Proof Saffron Mule!
Download the free Highballs at High Noon e-book here!
Apologue Liqueurs co-founder, Robby Haynes. (Image credit: Robby Haynes)
Q: What was it that first got you into cocktails?
Robby Haynes: Someone handed me a White Russian once at a party and I remember it at the time being one of the best things I'd ever had. I was very young.
Q: What new cocktail discoveries are you exploring right now?
RH: I retired from 'the stick' a couple of years ago so most of the cocktails I make now are for my wife and I. I like to keep it minimal: 2-3 touches + a garnish. A lot of highballs and spritzes and the occasional Old Fashioned depending on where we are in the new cycle.
Q: Why do you think people at home might be intimidated by making cocktails?
RH: I think the amount of tools and bottles required can be a barrier to entry for some folks. One of the most enjoyable things about making cocktails at home is getting creative with what you have on hand. No muddler? Use an olive oil bottle. No shaker? Roll it back and forth between two glasses. No spoon? Use your finger (just remember to wash it first).
Q: What are some of your favorite cocktails to make at home?
RH: Non Alc! Do smoothies count? If you've got a Bullet, there's a lot you can do with some fruit, a lengthener, and some spices. I made a banana-honey-peanut butter-cacao-cinnamon-oat milk jammer recently...
Q: What do you take to a party?
RH: Big Star Margaritas : )
Q: Where do you think the cocktail and bar industry is headed?
RH: I'm seeing more and more young entrepreneurs step up recently with fresh concepts and ideas. The pandemic has obviously taken a massive toll on the industry in general but it's been inspiring to see people think outside the box and pivot in the face of such adversity. I think those that come out on the other side of this thing are going to be well positioned to thrive in coming years.
Q: What has the pandemic taught you?
RH: If anything it's underscored the importance of compassion, of living in the moment and appreciating your family, friends, community!
Apologue's lineup of liqueurs includes Aronia, Persimmon, Saffron, and Celery Root. (Image credit: Apologue Liqueurs)
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