National Cider Day
Thanksgiving Day is almost here and we’re gearing up for the Turkey-pocalypse. With today being National Cider Day, we’re covering the ubiquitous apple, especially in its sweet/hard cider varieties. For this most American of holidays, nothing beats cider as the drink of choice. During the early colonial era, cider and fruit based-fermentables ruled the table, outpacing even beer in popularity due to its ease of production and lack of impact on the sometimes paltry grain production.
So Why is National Cider Day on November 18th?
This took me a little while to find. Apparently the 18th is the date that legendary Swiss crossbowman, William Tell, was forced shoot an apple off his son, Walter’s head by the Austrian authorities in the town of Altdorf.
Pour warm apple cider in a mug. Add DISARONNO and gold rum. Stir. Garnish with a cinnamon stick.
The Hatchet’s Bounty
- 1.5 oz St. George Botanivore Gin
- .5 oz Gran Gala Orange Liqueur
- .5 oz cranberry simple syrup
- small pinch of cinnamon
- a nickel sized piece of ginger
- 3 oz The Hatchet
- 1 egg white
- Sprinkle nutmeg
- Orange Zest
Whip egg white with mixer until it forms peaks. Set egg white aside while you finish the cocktail (don’t let sit for too long–after a few minutes the egg will “break”. Muddle first 5 ingredients and then shake with ice for 15 seconds. Strain into rocks glass. Top with cider and fill with ice but leave 1/2″ room at top of glass. Spoon stiff egg white over the top and dab with spoon to form little peaks. Sprinkle nutmeg and zest orange to garnish.
Created by Jacques Bezuidenhout
*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!
- 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.
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!
Laphroaig® Montgomerie Smoked Cider
- 1 1⁄2 parts Laphroaig® 10 Year Old Single Malt Scotch Whisky
- 3 parts apple cider
- 1 part fresh lemon sour
Build over ice in order. Garnish with a lemon wedge.
The Right Cid’r the Road
- 2 parts BOMBAY SAPPHIRE® East Gin
- 4 Blackberries
- 1/2 part Nutmeg Honey Syrup
- 3/4 part Lemon Juice
Shake and serve over ice and crown off with a classic English Cider. Garnish lemon twist and 2 blackberries.
Snow Apple Cap
- 1.5oz St. George Botanivore Gin
- 4 sage leaves plus more for garnish
- .75 oz honey syrup
- .75 oz sweet vermouth
- small sprinkle of cinnamon
- 3 oz The Hatchet
- 1 egg white
- Sprinkle of nutmeg
Muddle sage with gin in a mixing glass. Add honey syrup, sweet vermouth and a small pinch of cinnamon and then shake with ice for 15 seconds. Strain into glass, add cider and then fill with ice leaving 1/2″. Top with stiff egg white, sprinkle with nutmeg and garnish with sage leaves.
SVEDKA’s Hot & Bothered
- 1 ½ parts SVEDKA Raspberry
- Dash Angostura bitters
- 1 tsp. vanilla syrup
- Squeezed lemon wedge
- Top with hot apple cider
Build ingredients in a toddy mug, top with hot apple cider and garnish with a thin apple slice and star anise.
Uncle Woody’s Apple Pie
- 2 oz. cinnamon apple tequila
- ¾ oz. lime juice
- ¾ oz. triple sec
- Top with Woodchuck Amber Cider
Garnish: Apple slice and cinnamon stick
Add all ingredients into a shaker with ice except Woodchuck Amber Cider and shake. Strain over fresh ice, add Woodchuck Amber Cider and stir.