The Marshallatta

Ingredients:

1 oz. Pueblo Viejo Blanco Tequilla
1/2 oz. fresh Lime juice
1/2 oz. Marshalls “Deep Sea Chili” Haute sauce
5 drops “Portland Bitters Project” Aromatic bitters
Portland Cider "Kinda Dry"
 

Preparation Method:

Salt 1/3 of the rim of a 10 oz. “Bucket” glass, and fill with ice
Hard shake all ingredients except Cider in shaker tin.
Add 4 oz. Cider, and swirl to incorporate all ingredients.  
Pour over ice into bucket.
Garnish w/ Lime wedge and kick back and relax.

 

Bourbon Cider Cocktail

Here’s a cocktail that’s sure to please anyone who loves Bourbon, or Manhattans or Old Fashioneds and, of course, cider.

Ingredients:

3oz Woodbox Double Barrel whiskey barrel aged ice cider
1.5oz Bulleit Bourbon
dash favorite bitters (Angostura is ours)
Ice
Muddled Blood Orange

Preparation Method:

Muddle your blood orange in the bottom of a 10oz tumbler.  Add ice then pour in bourbon and cider and add a dash of bitters on top.  Stir, enjoy!

Quince’ Jones

Quince is a tough fall fruit in the same family as pears and apples, with a secret reward.  While quince is closely related to pears and apples it lacks their immediate edibility and appeal.  While not a particularly good eaten raw quince comes alive when stewed in sugar becoming sweet, delicate and fragrant.  The crisp and dry howling moon apple cider brings these fall orchard fruits together for a family reunion.

Ingredients:

2oz Howling Moon Craft Cider

1.5oz Old grand dad bourbon

.5oz simple syrup

.25oz lemon juice

1 heaping Tbsp quince bourbon jam

1 dash angustura bitters

1 slice of dehydrated pear chip

Preparation Method:

Muddle jam and syrup together in a mixing glass.  Add lemon juice, bourbon, bitters and ice.  Shake vigorously and double strain into a cocktail coupe.  Top with howling moon craft cider and garnish with pear chip.

 

Traditional Mulled Cider Recipe

A seasonal staple in the cider regions of England during the Holidays and Wassailing. Americans generally mull "cider" using fresh apple juice. We suggest you try it as they make it in the Old Country and us a dry to semi-dry fermented cider.

While making the following quantity is not inexpensive it does go quite a long ways at a party and the recipe can easily be divided into half.

Ingredients

  • 3½pts/2L dry or semi-dry cider
  • 2 apples studded with cloves
  • 4-6 cinnamon sticks
  • 5-6 allspice berries
  • zest of 1/2 to 1 orange (to taste, too much can over power your drink)
  • Apple Brandy, Calvados, or Apple Jack to taste/strength. We like to make our mulled cider using apple spirits but rum and whiskey will also work.
  • slices of apple for garnish

Preparation method
  • Combine all ingredients in a large saucepan and simmer gently for 30 minutes - do not boil.
  • Transfer to a heatproof bowl and ladle into glass mugs. Garnish with apple slices to serve.

Red Sky at Night

makes 1 cocktail | start to finish: 5 minutes

  • 2 ounces gin
  • 1/2 ounce lemon juice
  • 1/2 ounce San Juan Distillers Lavender & Wild Rose Liqueur
  • 1/2 ounce cider syrup (scroll down for recipe)
  • optional garnish: twist of lemon zest

Combine all ingredients in a cocktail shaker with ice. Shake for about 30 seconds, and strain into a martini glass. Garnish with a lemon twist.

San Juan Island 48

makes 1 highball | start to finish: 5 minutes

  • 2 ounces gin
  • 1 ounce fresh lemon juice
  • 1/2 ounce cider syrup
  • 5 ounces very dry cider
  • optional garnish: twist of lemon zest

Fill a highball glass two thirds of the way with ice. Pour in the gin, lemon juice and cider syrup on top of the ice. Cover the glass with a cocktail shaker and shake until the contents are well chilled. Top up the glass with cider, garnish with a lemon twist and serve.

Thimbleberry Splash

makes 1 highball | start to finish: 5 minutes

  • 1 ounce San Juan Island Distillers Gin
  • 1 ounce San Juan Distillers Thimbleberry Brandy
  • 6 ounces hard cider
  • optional garnish: fresh raspberry

Fill a highball glass two thirds of the way with ice. Pour in the gin and brandy on top of the ice. Cover the glass with a cocktail shaker and shake until the contents are well chilled. Top up the glass with cider, garnish with a fresh raspberry and serve.

Cider Syrup

Westcott Bay Orchards on San Juan Island.

Westcott Bay Orchards on San Juan Island.

This brilliant variation on bartender’s simple syrup adds a concentrated hit of sweet apple flavor to any cocktail.

makes about 2 1/2 cups syrup | start to finish: 10 minutes

  • 2 cups hard cider
  • 2 cups sugar

In a small saucepan over medium heat, bring the cider to a simmer. Add the sugar and stir until completely dissolved, possibly as long as 1 minute. Remove the pan from the heat, let cool to room temperature, and pour into a glass or plastic bottle. Store in the fridge for up to 1 month.

A is for Apple, B is for Bourbon

recipe courtesy Amy Grondin for Finnriver Farm & Cidery

Amy’s a hard-working fisherman, and this serious cocktail is an excellent finish to a day of physical labor. Buffalo Trace bourbon is particularly delicious with the apple wine, but any good bourbon will do nicely.

makes 1 cocktail | start to finish: 5 mintues

1 ounce Finnriver Spirited Apple Wine
1 ounce Bourbon
Orange twist for garnish

Combine ingredients in a cocktail shaker with ice. Cover and shake hard until well chilled. Strain into a cocktail glass. Garnish with an orange twist.

Perry Mimosa

Not all pear ciders qualify as perrys. A true perry features juice from highly tannic cider pears; pear cider commonly blends sweeter juice from dessert pears with either apple cider or perry. The flavor is typically much more delicate than any apple-based cider.

makes 1 cocktail | start to finish: 5 minutes

2 ounces chilled orange juice
4 ounces chilled pear cider, or traditional perry
optional garnish: orange twist
Pour the orange juice into a champagne flute. Top with cider, garnish with a twist of orange zest and serve.


The best mimosas are made with ultra-fizzy methode champenoise ciders that tend towards the dry side. Look for Finnriver Artisan Sparkling Cider, Snowdrift Cider Co. Dry, or Perry, Eaglemount Homestead Dry or Perry, Westcott Bay Cider Dry or Very Dry, Tieton Cider Works Tieton Blend or Precipice Perry.

Submitted by Jill Lightner, Editor of Edible Seattle

Submitted by Jill Lightner, Editor of Edible Seattle

Fall Mimosa

The passionfruit nectar gives this cocktail a gorgeous opaque orange glow, and just a hint of floral flavor to the drink. In a word: yum.

makes 1 cocktail | start to finish: 5 minutes

2 ounces chilled passionfruit nectar
4 ounces chilled méthode champenoise cider
optional garnish: orange twist

Pour the passionfruit nectar into a champagne flute. Top with cider, garnish with a twist of orange zest and serve.


The best mimosas are made with ultra-fizzy methode champenoise ciders that tend towards the dry side. Look for Finnriver Artisan Sparkling Cider, Snowdrift Cider Co. Dry, or Perry, Eaglemount Homestead Dry or Perry, Westcott Bay Cider Dry or Very Dry, Tieton Cider Works Tieton Blend or Precipice Perry.

Submitted by Jill Lightner, Editor of Edible Seattle

Submitted by Jill Lightner, Editor of Edible Seattle

Spring Mimosa

Tart, intense pomegranate juice is nicely mellowed out by the cider. In comparison, the lemony garnish stands out as pleasantly sweet.

makes 1 cocktail | start to finish: 5 minutes

2 ounces chilled pomegranate4 ounces chilled méthode champenoise cideroptional garnish: sprig of lemon balm or lemon twist. Pour the pomegranate juice into a champagne flute. Top with cider, garnish with a sprig of lemon balm or twist of lemon zest and serve.


The best mimosas are made with ultra-fizzy methode champenoise ciders that tend towards the dry side. Look for Finnriver Artisan Sparkling Cider, Snowdrift Cider Co. Dry, or Perry, Eaglemount Homestead Dry or Perry, Westcott Bay Cider Dry or Very Dry, Tieton Cider Works Tieton Blend or Precipice Perry.


Submitted by Jill Lightner, Editor of Edible Seattle @edibleseattle

Submitted by Jill Lightner, Editor of Edible Seattle
@edibleseattle

Winter Mimosa

Blood oranges have a gorgeous ruby red color and tasty raspberry notes mixed in with their orange flavors. Their season typically begins in January and continues through March.

makes 1 cocktail | start to finish: 5 minutes

2 ounces chilled fresh blood orange juice
4 ounces chilled méthode champenoise cider
optional garnish: blood orange twist
Pour the blood orange juice into a champagne flute. Top with cider, garnish with a twist of blood orange zest and serve.


The best mimosas are made with ultra-fizzy methode champenoise ciders that tend towards the dry side. Look for Finnriver Artisan Sparkling Cider, Snowdrift Cider Co. Dry, or Perry, Eaglemount Homestead Dry or Perry, Westcott Bay Cider Dry or Very Dry, Tieton Cider Works Tieton Blend or Precipice Perry.

Submitted by Jill Lightner, Editor of Edible Seattle @edibleseattle

Submitted by Jill Lightner, Editor of Edible Seattle
@edibleseattle

Summer Mimosa

It’s time for a tropical beach party to meet up with a dressy brunch. Pineapple and apple play off each other nicely on the sweet-to-acidic scale, and gardeners will discover a favorite new use for the more unusual herb garnishes.

makes 1 cocktail | start to finish: 5 minutes

2 ounces chilled fresh pineapple juice
4 ounces chilled méthode champenoise cider
optional garnish: sprig of pineapple mint or pineapple sage
Pour the pineapple juice into a champagne flute. Top with cider, garnish with the sprig of pineapple mint or pineapple sage and serve.


The best mimosas are made with ultra-fizzy methode champenoise ciders that tend towards the dry side. Look for Finnriver Artisan Sparkling Cider, Snowdrift Cider Co. Dry, or Perry, Eaglemount Homestead Dry or Perry, Westcott Bay Cider Dry or Very Dry, Tieton Cider Works Tieton Blend or Precipice Perry.

Submitted by Jill Lightner, Editor of Edible Seattle @edibleseattle

Submitted by Jill Lightner, Editor of Edible Seattle
@edibleseattle

Cider Beer Cooler

recipe courtesy Neil Yamamoto for Finnriver Farm & Cidery

With the barest hint of black currant, this cooler mimics a shandy—but it’s just a touch fruitier than the classic combination of beer and hibiscus.

makes 1 highball | start to finish: 5 minutes

Combine cider and black currant brandy wine in a chilled pint glass. Top with the lager, pouring slowly to prevent foaming. Gently stir the ingredients together with a long-handled spoon; the color should be like a stout beer

Bitten Cherry

Tieton Cider Work’s cherry cider has remarkably complex cherry flavors, with hints of allspice and clove. It’s delicious with the depth and mineral qualities of a good stout.

makes 1 pint | start to finish: 5 minutes

Pour the cherry cider into a chilled pint glass. Top up the glass with stout, poured over the back of a spoon so it will layer nicely and not foam. Serve immediately.