1¼ oz. Bulleit Rye
¾ oz. EZ Orchards Pommeau
2 dashes Angostura bitters
Add all ingredients, add ice, and stir, served up.
While we decided to use the EZ Orchards Pommeau, any high-quality Pommeau would be acceptable.
1¼ oz. Aria gin
5 oz. tonic
3 slices apple
1 slice of lime
Muddle the apple and lime, then add gin and ice. Shake and serve in a rocks glass, topped with tonic.
1¼ oz. Lairds Apple Brandy
2 slices orange
1 slice lemon
½ oz. honey
Muddle the orange and lemon together, then add the honey and brandy, add ice, shake, and serve up in snifter.
CHERRY 88
1¼ oz. Portland 88 vodka
8 oz. Blue Mt. Cherry Cider
1 oz. lemon-lime soda
Add ice to Portland 88 vodka, fill halfway with Blue Mt. Cherry Cider, and top with lemon-lime soda.
Note: We have a great friendship with the folks at Blue Mountain, and we’ve carried their Cherry Cider since the day we first opened our Brooklyn (Portland) pub in 2001. This is a great cherry cider on its own, but it always screamed to be made into a cocktail. You can certainly use another cherry cider, but if you can get the Blue Mountain, it really is perfect!
1¼ oz. Portland 88 vodka
lime
2 dashes Angostura bitters
6 oz. Bushwhacker Alice Cider
2–3 oz. lemon-lime soda
Muddle lime, add Portland 88 and two dashes of Angostura, then top with Alice and lemon-lime soda. Serve in a copper mug, if you have one.
Note: Alice is our own single-varietal Granny Smith cider. If you’re outside the Portland area, try using another tart, light cider in the Alice’s place.
FORGETFUL ROB
1 oz. Laphroaig Single Malt
3 oz. Forgotten Trail cider
2 dashes Angostura bitters
Combine ingredients, add ice, and stir. Serve in a rocks glass, on the rocks.
Note: Forgotten Trail is a semi-dry, clean cider that we make. Any good session cider will work as well.
1¼ oz. Portland 88 vodka
½ oz. Sarasola Basque cider
½ oz. olive juice
Combine ingredients, add ice, and stir. Served up.
Note: I challenged our staff to come up with a cocktail using a Spanish cider. We chose the Sarasola Basque cider to start, but any still cider from the Asturias or Basque regions would work equally well. If you’re a fan of a good dirty martini, this drink is for you!
CIDER DARK & STORMY
1½ oz. Gosling’s Dark Rum
5 oz. Thistly Cross Ginger Cider
splash ginger ale
Combine ingredients, and serve with a lime garnish.
sugar cube
2–3 sprigs fresh mint
1½ oz. rye whisky of choice (at the pub we use Bulleit Rye)
5 oz. Seattle Cider Co. Basil Mint Cider
Muddle sugar and mint. Mix in whiskey and top off with mint cider.
APPLE COSMO
¾ oz. vodka of choice
3 oz. Bushwhacker Alice Cider
3 oz. cranberry Juice
Stir ingredients together and strain, Serve up with apple-slice garnish.
