The days are getting shorter and the nights are getting colder. Autumn is a time for pumpkins, spice and cider based cocktails. The first two are a little overplayed this time of year and the last one doesn’t always get the respect it deserves. Here are five cider-based cocktails. One is cold for those who still want ice in their cocktail, and four are hot to help you warm your bones during this chilly time of year.
From Travelle Bar & Kitchen
1 oz. Green Chile Flavored Vodka (St. George)
1 oz. Apple Cider (Crispin American Craft Cider)
1 oz. Yellow Chartreuse
½ oz. Lime Juice
Directions: Put all ingredients into a shaker and shake. Pour into a copper mug and garnish with three cranberries.
From Lucinda Sterling of New York’s Middle Branch
1 oz Stranahan’s Colorado Whiskey
1 oz Domaine de Canton Ginger Liqueur
½ oz fresh pressed apple cider
½ oz fresh lemon juice
2 oz Celestial Seasonings Cinnamon Apple Spice Tea
Directions: Build in a ceramic mug. Serve warm and garnish with an apple slice.
From Boston Nightlife Ventures’ Beverage Director Michael Boughton
1.5 oz Laird’s Applejack
5 oz Benedictine
.5 oz Maple Syrup
6 oz Hot Mulled Cider
Directions: Build in a cocktail mug; Stir; Garnish with an apple slice speared through an orange swath.
From BOKX 109 American Prime in Newton, Massachusetts
1 oz lemon juice
1 oz Cointreau
2 oz Remy Martin 1738 cognac
4 oz warm apple cider reduction
3 dash cranberry bitters
Directions: Build in a pint glass and stir. Garnish with apple wedges, a sugar rim and serve warm.
From Jamie Imhof, Head Bartender at Wildwood Kitchen in Bethesda, MD
Ingredients for the Infused Cider
36 Cinnamon sticks
18 pods Cardamom
1 tablespoon Caraway seeds
15 slices Orange wheels, thinly sliced
15 slices Apple, skin-on slices
6 each Star anise
1 gallon Local cider
To taste Honey
Directions: Gently grind the cardamom and caraway to release the flavors. Roast them in the oven with the cinnamon sticks and star anise until lightly toasted, about 5-8 minutes. Next soak all spices along with the orange wheels and apple slices in the cider in your fridge for at least four days. Add honey as needed for desired sweetness. Store in an airtight container.
Ingredients for the Cocktail
5 oz Infused Cider [see recipe above]
1 oz Goslings Dark Rum
1 oz Dry Sack Sherry
Directions: Heat up the infused cider and add the rum and sherry. Garnish with a cinnamon stick and serve warm. Enjoy!