Celebrate this haunted holiday by brewing up The Angry Spell, a cider-infused cocktail made by Angry Orchard mixologist partner Jeremy Oertel.
The Angry Spell
By Jeremy Oertel
- 4 oz. Angry Orchard Crisp Apple
- 1 oz. White Rum
- 3/4 oz. Lime Juice
- 1/2 oz. Ginger Syrup*
- 1/2 oz. Creme de Cassis or Creme de Muir
Preparation: Add White Rum, Lime Juice and Ginger syrup to shaker. Strain into Collins glass with ice. Top with Angry Orchard Crisp Apple and Crème de Cassis. Garnish with lime wheel and blackberries.
- 1 cup Finely Chopped Fresh Ginger
- 2 cups Sugar
- 2 cups Water
Preparation: Peel the ginger and then finely chop. Add all ingredients to the pot and bring to boil. Allow to cook for 2 min then remove from heat and let steep for 20 minutes. Strain syrup through a fine strainer. Keep refrigerated.