Tis The Ryeson Recipe
with Stem’s Cocoa Caramel cider and rye whiskey
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Build and shake
Add the rye whiskey, fresh lemon juice, maple syrup, chocolate bitters and Angostura bitters into a cocktail shaker. Fill the shaker with ice (enough to near full). Shake vigorously for about 12–15 seconds until the shaker is very cold to the touch and slightly frosted.
- 2
Strain over ice
Place a large chilled rocks glass with a single large ice cube. Double-strain the shaken mixture into the glass to remove small ice shards and any pulp, using a Hawthorne and fine-mesh strainer.
- 3
Top with cider
Gently top the drink with 3 oz of Stem's Cocoa Caramel cider (or a comparable chocolate-caramel hard cider). Pour slowly down the side of the glass or over the back of a spoon so the cider layers and retains some effervescence.
Garnish & Finish
- 4
Express an orange twist over the drink to release oils, then run the twist around the rim and drop it into the glass. If desired, finish with a very light pinch of fine flaky sea salt on top to brighten flavors and accentuate caramel notes.
- 5
Serve immediately while the cider is effervescent. Sip and enjoy the interplay of spicy rye, chocolate-caramel cider, bright lemon and rounded maple sweetness.
