Tag Archives: Cider Cocktail

Apples, Cider, Bitters. Aperitivos Nuevo Asturian-style at Tertulia NYC

photoAperi

The Basics:

Sparkling Sidra: TRABANCO POMA AUREA  SIDRA De ASTURIAS. A sparkling cider made from Ragona and Raxao apples.

www.sidratrabanco.com

Apple Bitters: Try a house-made bitter, or one of the abundant small batch, hand-crafted, artisanal bitters increasingly available to the home mixologist.

To Garnish: Fresh thyme and raw apple matchsticks.

This tweet from @Tertulia_NYC reveals additional ingredient details:

Tertulia Cards

Click here for another Tertulia Cider Cocktail.

Ingredients: 

Rye whisky, a dash of fresh lemon juice, a splash of house-made thyme simple syrup

Eden Ice Orleans Herbal Ice Cider 

Eve’s Cidery Sow the Seeds Sparkling Cider

Angostura Bitters AND Baked Apple Bitters

HOW TO: 

Shake: rye, lemon juice, thyme simple syrup, ice cider. Strain. Top: with sparkling cider.

Finish: with a float of both bitters.

Cider. The perfect aperitivo.

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Cider Mixology: Brewer & Keep Cocktail with Millstone Ciderberry

shakersmonotone

Woodberry Kitchen in Baltimore, Maryland received two semi-finalist nominations from the James Beard Foundation this year for Outstanding Bar Program and Best Chef: Mid-Atlantic region.

Connor Rasmussen, mixologist at Woodberry Kitchen shares his recipe for the Brewer & Keep: “It’s a wonderfully balanced cocktail, and the cider is a crucial aspect (despite being the final ingredient)”.

Brewer & Keep –
.75oz raw honey gin (Barr Hill)
.75oz smokey whiskey (High West Campfire)
.75oz wort (a grain tea that is a part of the brewing process)
.25oz maple syrup
.25oz lemon juice

Shaken | double strained into a 4oz coupe glass | topped with the Millstone Ciderberry.

Millstone Ciderberry is crafted from local raspberries pressed straight from the farm and blended with Millstone oak aged cider.

Visit Millstone Cellars site to learn more about the Monkton, Maryland craft cidermaker: www.millstonecellars.com

For a bit more about Millstone’s cidermakers, read this April 10, 2013 article by Richard Gorelick in The Baltimore Sun.

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