Cider is the new champagne: Holiday cider cocktail recipes

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.

Cran Master Sage

1.5oz St. George Botanivore Gin

.75 oz cranberry simple syrup

4 sage leaves

.5 oz honey syrup

1/4 lemon

4oz The Hatchet

Muddle sage with all ingredients but cider. Shake with ice for 15 seconds and strain into glass. Top with 4 oz cider and then fill glass with ice. Garnish with sage leaf and cranberries on a pick.

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.

“Champagne” Cocktails for Christmas and New Years
Cider Blossom

0.5 oz lavender simply syrup

4-5 drops lemon juice

5 oz The Hatchet

twist

Pour simple syrup and cider into champagne flute and top with 4-5 drops lemon juice. Garnish with a twist and fresh lavender blossoms if you have them.

The Tree Topper

.5oz Luxardo Bitter

.5oz cranberry simple syrup

5oz The Hatchet

1 sprig of rosemary

1 star anise, whole

Ensure the cider is very cold before serving. Pour Luxardo and cranberry simple syrup into champagne flute and top with cider. Garnish with rosemary-anise tree garnish.

For the garnish: Cut rosemary sprigs so that they sit 1″ below the rim of the glass. Ensure you trim off the top of the rosemary sprig that is green and soft (cut down to the rigid part). Remove one or two points from the star anise to expose the center circle. Using a push pin or small nail create a hole to insert the rosemary sprig into. Be gentle and don’t go past the center of the star anise when making the hole or it will break.

Cranberry simply syrup

2 1/4 cups fresh or frozen cranberries (8 ounces)

1/2 cup sugar

1 cup water

In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven’t burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.

Lavender Simply Syrup

1 cup water

1/2 cup sugar

1/4 cup lavender blossoms

In a small saucepan bring water, sugar and lavender to a simmer over medium heat. Cover with a lid and reduce heat to low and simmer for 5 minutes. Turn off the heat and allow to steep for 20 minutes. Strain through a fine-mesh sieve. Discard lavender.