Food Issue: Cider cocktail

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:

• The Press Lounge, New York City

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