Cocktails + Infusions
Georgia Peach Bourbon Cocktail
Ingredients
- 1.5 oz. bourbon
- 3 oz. lemonade
- 3 oz. Jack’s Peach Cider
- Lemon twist
Directions
Combine bourbon, lemonade and Peach Cider in an ice-filled Collins glass. Garnish with lemon twist.
Sparkling Rosé Cherry Blossom
Ingredients
- 5 oz. Angry Orchard Spritz Rosé Cider
- 1 oz. brandy
- 0.75 oz. lemon
- 0.5 oz. simple syrup
- 1 tsp cherry preserves
Directions
Add all ingredients into a shaker and stir thoroughly. Strain over ice into glass and top off with Angry Orchard Spritz Rosé Cider until filled.
Autumn Spiced Pearsecco
Ingredients
- 1.5 oz. apple or pear flavored vodka
- 0.5 oz. simple syrup
- 5 oz. Woodchuck Pearsecco
- Cinnamon sticks (to taste)
Directions
Fill a shaker with vodka, simple syrup, and cinnamon stick. Shake and pour over ice into a highball glass. Top off with Woodchuck Pearsecco and stir well. Garnish with cinnamon stick and apple slice.
E. Krisper Cranberry-Spice
Ingredients
- 1 orange wedge
- 13 cranberries
- Two 1-inch pieces of minced ginger
- 2 oz. Aperol
- 1 oz. Lillet Blanc
- 4 oz. E. Krispers hard cider
Directions
Muddle orange wedge, 10 cranberries, and minced ginger in a shaker. Add the Aperol, Lillet Blanc and ice. Shake well and strain into an ice-filled Collins glass. Top off with E. Krispers Hard Cider and garnish with remaining cranberries.
City Roots Original Dry Sangria
Ingredients
- 1 cup thinly sliced apples
- 1 thinly sliced orange
- 1 cup apple juice
- 2 tbsp lemon juice
- ¼ cup apple brandy
- 22 oz. City Roots Original Dry hard cider
Directions
Combine sliced apples and oranges in a pitcher with apple juice, lemon juice and brandy. Let sit for 15 minutes. Add City Roots hard cider into pitcher before serving, stir thoroughly, serve in tall glass over ice.