The rules of cider drinks | Barron

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Cider drinks

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Cider can be enjoyed year round, but nothing says fall like a sip of apple cider in all of its glorious forms.

If you enjoy cocktails well made with seasonal ingredients, look for the freshest ciders available – perhaps a locally made artisan cider or an alcohol-free apple cider from your nearest orchard – to use in these concoctions made by experts.

Even if you’re not a fan of the tart acidity provided by most forms of apple cider, don’t worry; there are a growing number of cider options, from pear and cranberry to pineapple and beyond, arriving at a market near you.

Like most great blenders, ciders provide a nice counterpoint to the alcoholic notes of alcohol, but finding the right flavor combinations is essential.

Mansion Global Experience Luxury consulted with mixologists from some of the world’s best bars and cocktail lounges to learn how to make their favorite cider cocktails, perfect for fall sipping.

Astor’s stove

Courtesy of St Regis Aspen


The St. Regis Aspen Resort delights stylish crowds drawn to its unparalleled après-ski scene. Head bartender Eric Otero Reyes has garnered praise for the resort’s take on classic hot toddy. “Instead of using bourbon, this cocktail contains pisco, which brings a vibrant, earthy and herbaceous flavor to the mix,” Otero Reyes said. “Spiced with apple cider and agave nectar, it’s a light, refreshing drink that always warms heart and soul during the chilly fall months in Aspen.”

1.5 ounces of pisco

0.25 ounces of lemon juice

0.75 ounces of agave

1 ounce of apple cider

5 ounces of hot water

1 star anise clove

Combine the ingredients in a hot cocktail glass. Stir gently. Add star anise for decoration. Give a portion.

Stone fence

Courtesy of The Wayfarer DTLA


In a sweatshop like Lilly Rose, an underground lounge at The Wayfarer, one of downtown Los Angeles’ newer boutique hotels, bar manager Manny Nieves gives this classic his own twist. “It’s a very old cocktail; typically bourbon, citrus, sweeteners, bitters and high alcohol ciders, ”says Nieves. “I like to use Wild Turkey

101, lemon, honey, a generous amount of Angostura Bitters, and I like to top it off with Brooks Dry Cider, a hard cider made in Sonoma County.

1.25 ounces of bourbon

0.5 ounce of lemon juice

0.5 ounce of honey syrup (or honey)

4 ounces of dry hard cider

4 dashes of Angostura bitters

Combine bourbon, lemon juice, honey and bitters in a cocktail shaker with ice and shake well. Filter over ice in a highball glass. Garnish with cider. Give a serving.

The Boom-Bap

Courtesy Halyard Brewing Co


In Burlington, Vermont, a city that welcomes a flood of foliage in search of visitors every fall, Jeff Bauman, general manager of The Great Northern restaurant, thrills foliage lovers with this curiously named concoction. “It’s the perfect drink for a fall picnic or backyard barbecue,” he says. “I like to use The Breeze, a strong ginger beer from Halyard Brewing Co., for an added floral and tangy note, and Shacksbury Rosé Cider. Both are naturally low in sugar and made in Vermont. The smart host will whip up this no-frills drink for crowd enjoyment, poured over ice per serving. No need to shake or garnish.

1.5 ounces of reposado tequila

1.5 ounces of hard rosé cider

0.75 ounces of hard ginger beer

0.5 ounce of simple syrup

0.25 ounces of lemon juice

0.25 ounces of lime juice

Combine all the ingredients in a tall highball glass. Fill with ice. Give a portion.

Spicy Cider

Courtesy of Hotel Estancia La Jolla


Located between the seaside villages of Del Mar and La Jolla in San Diego, the hacienda-style resort of Estancia La Jolla Hotel & Spa offers a relaxing setting for a fall getaway. At the resort’s Mustangs & Burros restaurant, in-house mixologist Valeria Murrieta was inspired to create the Spiked Cider based on her years of working on the New York food scene.

“It was one of those special cocktails that I created while I was there, and when I moved to San Diego, it was one of the cocktails that stood out to me,” Ms. Murrieta. “Every time I sip it I feel like I’m back in Central Park watching the leaves change color and enjoying the new season. Plus, the ginger beer really gives it that sweet taste. and crunchy you feel when the season changes.

1.75 ounces of bourbon

1 ounce of apple cider

0.5 ounce of lemon juice

2 dashes of Angostura Bitters Ginger beer (your choice)

Combine bourbon, apple cider and lemon juice in a cocktail shaker with ice and shake well. Filter over ice in a highball glass. Add the bitters and top up with ginger beer to taste. Give a portion.

This article first appeared in the Fall 2021 issue of Mansion Global Experience Luxury.


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