Food Issue: Cider cocktail

The Sentinel, a cider cocktail from New York City's Press Lounge. The Press Lounge

This cider cocktail recipe comes from mixologist Chrissy Hassel at The Press Lounge in New York City.

The Sentinel
Serves 1

Ingredients:
3 oz. mulled cognac apples (see below)
3 oz. hard Foggy Ridge dry cider (or dry cider of your choice)

Instructions:

Scoop 3 oz. of the mulled cognac apples, retaining some of the liquid. Top with ice followed by cider. Garnish with a ground cinnamon float.


Mulled Cognac Apples
Makes 5 servings

Ingredients:
2 apples
2 lemon wedges
10 sage leaves (chopped)
4 cinnamon sticks
2 oz. simple syrup
2 oz. cognac

Instructions:

Chop 2 apples into cubes and place in an airtight container. Squeeze 2 lemon wedges over the apples. Mix with fresh chopped sage (10 leaves) and 4 cinnamon sticks. Top with 2 oz. simple syrup and 2 oz. cognac.

Let the mixture sit for at least six hours (preferably 12) at room temperature. Now you are ready to batch it with the cider!

For simple variations, add a dash of ground cloves or ground cinnamon for a spicier finish.


For more info:

For more recipes from this year's "Food Issue" click here!

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