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.
- 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.
Cozy at the Orchard
- 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
- 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.
- 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.