Angry Orchard Fall Cocktails

Mix up these seasonal cocktails created by Angry Orchard mixologist partner, Jeremy Oertel.

These cider-infused cocktails combine the rich flavors of fall for a perfectly balanced and seasonal refreshment.

Orchard’s Harvest

Ingredients:

• 4 oz. Angry Orchard Crisp Apple
• 1 oz. Apple Brandy
• 1/2 oz. Maple Syrup
• 1/2 oz. Lemon Juice
• 5-6 Sage Leaves

Preparation: Add Apple Brandy, Maple Syrup, Lemon Juice and Sage leaves to shaker. Fine strain into rocks glass with ice. Top cocktail with Angry Orchard Crisp Apple. Garnish with lemon wheel and sage leaf.

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Cozy at the Orchard

Ingredients:

• 4 oz Angry Orchard Crisp Apple
• 1 1/2 oz. Brown Butter Washed Bourbon*
• 1/2 oz. Cinnamon Syrup**
• 1/4 oz. Lemon Juice

Preparation: Add all ingredients in a pot and heat until warm. Do not boil. When warmed, add to toddy glass and garnish with grated nutmeg.

*Brown Butter Washed Bourbon

Ingredients:

• 4 oz. Butter (1 Stick)
• 750 ml Bourbon

Preparation: Warm a pan over medium high heat. Add butter and allow to melt. Cook until slightly browned. Pour whiskey into a quart sized container. Add browned butter to the whiskey. Cover mixture and place in the freezer overnight or until butter separates and becomes hard. Strain mixture through a fine strainer. Pour back into original bottle and store in the fridge.

**Cinnamon Syrup

Ingredients:

• 1 cup Sugar
• 1 cup Water
• 5 Cinnamon Sticks

Preparation: Add sugar, water and cinnamon sticks to a pot and bring to a boil. Allow to simmer for 20 minutes. Remove from heat and allow to cool. Remove cinnamon sticks with the slotted spoon.