Lake City Cider Recipe

Chill glass

Place an old fashioned or rocks glass in the freezer for 5–10 minutes or fill it with ice and water while you prepare the cocktail to chill the glass.

Measure ingredients

Using a jigger, measure 1.5 oz bourbon, 0.5 oz fresh lemon juice, 0.5 tbs maple syrup, and 0.25 oz ginger liqueur (if using).

Shake base

Add bourbon, lemon juice, maple syrup, ginger liqueur (optional), 2 dashes angostura bitters and a handful of ice (about 3 large cubes) to the cocktail shaker. Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Prepare glass

If you chilled your glass with ice and water, dump them out. Add 1–2 large fresh ice cubes to the chilled rocks glass.

Strain and top

Double-strain the shaken mixture into the prepared glass over the ice. Immediately top with 6 oz of cold dry hard cider poured gently down the side of the glass to preserve carbonation. Stir once gently (2–3 slow turns) with a bar spoon to combine without flattening the cider.

Express a lemon twist over the drink to release oils and drop it in, or float a thin apple slice on top. Optionally add an extra dash of bitters on the foam for aroma. Serve immediately.