Cider & Brandy Daisy

3/4 oz Cognac

1/4 oz Rum

1/4 oz Dry Curaçao

1/2 oz lemon juice

1/4 oz of simple syrup (1.5 parts sugar to 1 part water)

Cider for topping (We like to use our Altapass Blend, a semi-dry cider).

Place all of the ingredients in a shaker with ice. Shake vigorously and double strain into a coupe glass. Garnish with lemon and apple peel.

Apple Blossom

(Any Dry Cider)

1.5 oz Dry Cider

.75 oz Benedictine Liqueur

3 dashes Absinthe (about a 1/4 teaspoon)

Lemon peel

Stir the cider, Benedictine and Absinthe with ice and strain into your favorite martini glass. Express lemon peel over the drink and garnish with the peel if you like.

Cider Revolt

(Bent Apple Cider)

1 oz Rye Whiskey

1 oz Pimm’s No. 1 Liqueur

1 sugar cube or 1/4 tsp of sugar

Peychaud’s Bitters

Molley Chomper Bent Apple Cider

Orange peel

Place the sugar in the bottom of a mixing glass and saturate with a few drops of Peychaud’s Bitters. Add the Rye, Pimm’s No. 1 and ice. Stir until the liquor mixture is well chilled.

Fill a rocks glass with ice and strain the liquor mixture over the ice. Top with the cider and garnish with orange peel. Flaming the orange peel is a nice touch, if you like.

Enzoni Cider Spritzer

5-6 fresh grapes — we use white grapes but red or white work fine!

1 oz dry gin (e.g., The Botanist)

1 oz Campari

.75oz fresh-squeezed lemon juice

.5oz simple syrup (use less if you are using a sweeter cider)

Your favorite cider for topping.

Muddle (crush) the grapes in a cocktail shaker. Add the gin, campari, lemon juice and simple syrup and shake vigorously with ice. Strain into a collins glass over fresh ice (we like to pour through a fine strainer to remove any crushed up grape or lemon seeds). Top the glass with cider and garnish with a lemon slice and skewer of grapes.

Ginger-Apricot slushy

(Against the Grain Ginger Cider)

2 oz good Bourbon Whiskey

1 lemon, juiced (about 2 tablespoons)

2 apricots (or peaches), pitted

Molley Chomper Against the Grain Ginger Cider

Ice

1 very thin lemon slice

Combine 1.5 oz of the Bourbon (reserve 1/2 oz), lemon juice and apricots in a blender with a handful or two of ice. Blend until it is slushy (we like a melted slush consistency vs. a finely pureed frozen drink consistency -- this way you can sip it and enjoy the aromas vs. having to use a straw). Pour the liquor slush into a rocks glass and top off with ginger cider and reserved .5 ounce of bourbon (in that order). Garnish with lemon slice. Everyone's preference for sweetness differs, so feel free to adjust with simple syrup or lemon juice, either way.

Harvest Moon Manhattan

2 oz Single Malt Scotch Whiskey

1 oz Semi-dry cider (we like to use our Foggy Ridge cider)

.75 oz Dolin Genepy liqueur

Place the Scotch, cider and Genepy in a mixing glass with ice and stir for at least thirty seconds, until very cold and partially diluted by the ice. Strain into a martini glass and garnish with expressed grapefruit peel.

Hawaiian Christmas

(Waterfall Maple Cider)

1.5 oz Krupnikas Honey Liqueur

1.5 oz Pineapple Juice

1/2 oz maple (or simple) syrup

Ice

Dash of Nutmeg and Cinnamon

Molley Chomper Waterfall Maple Cider

Combine ice, Krupnikas, pineapple juice, syrup, nutmeg, and cinnamon together in cocktail shaker. Shake well.

Strain into a highball glass filled with ice.

Top with Molley Chomper Waterfall Maple Cider.

Lavender Spritzer

(Lavender Honey Cider)

1 oz Tito’s Vodka

1/2 oz Aperol

Lavender Honey Cider

Grapefruit Zest

Shake Vodka and Aperol together with ice. Strain into a coupe or martini glass and top with Lavender Honey Cider. Grate grapefruit zest over glass.

Blueberry-bourbon sour

(Old Orchard Creek Blueberry Cider)

1.5 oz Bourbon whiskey

1.5 oz Old Orchard Creek Blueberry Cider

.75 oz Rosemary-Honey Syrup (see below)

Juice from 1/2 lemon

Shake all ingredients with ice and strain into your preferred glass — we like it on the rocks but it’s also great in a martini glass. Garnish with expressed lemon peel and a small rosemary sprig.

To make the rosemary-honey syrup: In a small saucepan, bring 1/2 cup honey and 1/2 cup water to a boil with a few sprigs of rosemary. Cool and then strain into a jar. Makes 1 cup of syrup.

Maglia Rosa

(Lavender Honey Cider)

1.5 oz Ramazzotti Rosato

1/2 oz Empress Elderflower Rose Gin (Hendrick’s is also good and easier to find)

1.5 oz Lime Juice