cider

As far as I'm concerned, apple cider is the non-alcoholic beverage of choice from mid-September through February. This most likely stems from a childhood where a gallon jug of cider was always in the refrigerator door once the weather turned chilly. We drank it cold but preferred it hot, with plenty of cinnamon. On more than one occasion we discovered what happened when you left it for too long and it turned hard—my brother and I described it as "tasting fuzzy," while mom and dad would have to, of course, take a couple extra swigs "just to be sure it was bad" before throwing it out. Our traditional source of all of this happiness was the Burrville Cider Mill, a local purveyor that kept us flush in cider, cider donuts, and cheese curds. It's still a stop on the way into or out of town and though it's not distributed much further than a 30 mile radius from the mill, every glass of cider I drink is compared to it. As an adult I still prefer my cider hot with cinnamon, but a shot of bourbon is makes it just the right restorative for a cold fall day. Check out a couple quick recipes below to help warm you up on NYC's first snowy day  --Brown

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The Classic

1 shot bourbon

6 oz apple cider (hot or cold; we recommend hot)

Just like a Disaronno on the rocks, this one is simple. Take cider, add bourbon, stir and serve.

 

The Boscaiolo (aka the Italian Lumberjack)

1 shot bourbon

1/2 shot Aperol

4 oz apple cider (preferably cold for this one)

1-2 dashes ground cinnamon

1 cinnamon stick

Stir the liquor and ground cinnamon together. Garnish with a cinnamon stick.

 

Mexican Snakebite (a variation on a Rick Bayless classic)

1 shot añejo tequila

6 oz apple cider (hot or cold)

1-2 dashes ground cinnamon

1 cinnamon stick

Stir the liquor and ground cinnamon together. Garnish with a cinnamon stick.

 

keg

 

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