What’s In Our Mug this Month: 6 Cider Cocktail Recipes

I love cider. As a littler girl, I would drink fake hot cider (from the packet, just add water stuff) that my grandma would make me. In my teenager years, I learned how to make spiced hot cider in a crockpot with apple juice, an orange with cloves poked in it, and cinnamon sticks. Then I discovered boozy ciders – that wonderful carbonated and fermented drink that I’d reach for when everyone else reached for a beer. Then it was on to apple liqueurs and spirits, like Apfelkorn (German) and Calvados (French spirit made from apples), and mulled wines. To me, a spicy, apple-themed drink is synonymous with cold, snowy nights and the holidays. For the upcoming Thanksgiving and Christmas festivities, here are some of the cider cocktail recipes I’ll be serving up this holiday:

Harvest Punch by Junior Ryan
Sourced from DrinkSpirits.com

1 bottle (750 ml) Old Grand-Dad Bourbon
500 ml (16.9 oz) Korbel Brandy
200 ml (6.75 oz) Apricot Brandy
200 ml (6.75 oz) Jamaican Rum (Appleton Estate)
2 Large Tea Bags (used to make 1 pitcher each) steeped for 5-10 mins in 8 oz of water
500 ml (6.75 oz) Apple Cider
250 ml (8.45 oz) Lemon Juice
4 oz of 1:1 Honey Syrup
1 Liter Ginger Ale
500 ml(16.9 oz) Perrier Sparkling Water
3 Crisp Apples (McIntosh or Liberty work well) sliced, soaked in lemon juice and apple cider
4 Cinnamon Sticks

Think of this punch a lot like a soup. Start with the spirits and work your way down. The sparkling water is there to dilute, so taste as you add to get it to your preference. This recipe is designed to be pre-chilled. You can serve it with ice and omit the sparkling water or you can put ice in a zip lock bag to keep it cold without further dilution. Be sure to let it sit for a number of hours before serving. Spoon the punch along with the apples into punch glasses and top with grated nutmeg.

Heated Affair
by Jacques Bezuidenhout

2 oz Partida Anejo Tequila
6 oz Hot Spiced Apple Cider
Heavy Cream
In a small warm wine glass add Tequila and hot apple cider. Float heavy cream.
Garnish: Grate fresh Nutmeg over cream.

Apple Cider Preparation:
In a pot add Organic Apple Juice. Add winter spices like Cloves, Cinnamon Stick, All Spice, and Orange Peel. Start of by adding a few cloves one cinnamon stick etc so as to
find the right-spiced apple cider flavor. You can always add more spice later. Bring everything to a low heat for about 15mins. Taste for flavor. When the desired flavor is
reached then take off stove. Strain out all the spices and orange peel. Serve warm and enjoy!

*Party tip: double, triple or quadruple this recipe ahead of time and keep warmed in a crock pot or pot over low heat and serve to guests. By pre-batching you’ll be able to spend more time entertaining and interacting with guests than you will tending bar!

Leading Lady
by Jose Torella, InterContinental Barclay, NYC

1 oz. Père Magloire FINE V.S. Calvados
1 oz. fresh Apple Juice
½ oz. Rosemary Simple sugar
½ oz. fresh Lemon Juice
¼ oz. Chambord Wine

Shake and Strain into Martini Glass. Pour on top with Chambord. Garnish with 3 Blackberries.

Syrup Preparation:

Boil sugar and water for 30 minutes, then chill in the fridge. Infuse Rosemary for 1 day.
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Apple Fashioned
Created by Fabien Maillard, Le Lab, Montreal

2 oz Calvados Boulard Grand Solage
1 barspoon sugar
1 dash orange bitter
1 dash old fashioned bitters

In an old fashioned glass, pour the sugar and add bitters and ice. Mix for 20 seconds, add the Calvados and stir again for 15 seconds. Garnish with a slice of apple.

Harvest Spiced Cider at Sons of Essex, NYC

2 oz Bacardi Gold
2 oz Apple Cider
1.5 oz Canned 100% Pumpkin Puree
Dash of cloves

Shake vigorously and strain in to a Tumbler filled with ice. Garnish with a large orange peel

The Appalachian Trail at Leave ROCHELLE out of it, NYC

1 1/2 parts Am​erican Born Moonshine
1/2 part bonded Apple Jack
3/4 parts lemon
3/4 parts honey

Served up with a dash of peychaud’s bitters.