'off Dry' Cider Recipe

1. Chill glass

Place the highball or stem cider glass in the freezer for 5–10 minutes or fill briefly with ice water to chill while you prepare other components.

2. If you haven't already, make simple syrup by dissolving equal parts sugar and hot water, then cool. Measure lemon juice fresh and thinly slice an apple for garnish.

3. Remove the glass from the freezer or discard the ice water. Add 3 large ice cubes to the chilled glass.

4. Pour 1 fl oz apple brandy (or Calvados) into the glass over the ice, followed by 0.5 fl oz vodka if using.

5. Add 0.25 fl oz simple syrup and 0.25 fl oz fresh lemon juice to the glass. This balances the cider and the spirit.

6. Add 2 dashes of aromatic bitters over the mixture.

7. Pour 10 fl oz dry hard apple cider gently down the side of the glass to preserve carbonation. Follow with 2 fl oz off-dry cider (the slightly sweeter cider) to create the 'off dry' balance—pour gently so it layers and mixes slowly.

8. Give the drink a single gentle stir with a bar spoon (3–4 rotations) to integrate the spirits and sweetener without flattening the cider too much.

9. Float one whole star anise on the surface and rest a thin apple slice on the rim or slide it onto the glass interior for aroma and presentation.

10. Serve immediately with a short straw or without. Encourage sipping to appreciate the balance of dry and off-dry cider with brandy warmth and bitters complexity.