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Ingredients
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Cider Base
Strawberry Blush
Aromatics & Finish
Method
Cider Base
- 1
Chill cider
Place the dry hard apple cider and the unfiltered apple cider in the refrigerator until very cold (at least 1 hour). Cold cider preserves carbonation and bright flavor.
Strawberry Blush
- 2
Macerate strawberries
In a medium bowl, combine the quartered fresh strawberries with the granulated sugar and lemon juice. Stir and let sit for 10–15 minutes, stirring once or twice. The sugar will draw juices and create a sweet-tart syrup.
- 3
Smash and strain
Using a muddler or the back of a spoon, lightly crush the macerated strawberries to release more juice but leave some texture. Strain the mixture through a fine mesh sieve into a small pitcher, pressing to extract liquids; discard solids or reserve a spoonful for garnish if you like a pulpy finish. You should yield roughly 3–4 tablespoons of strawberry syrup.
Aromatics & Finish
- 4
Build the cocktail
Fill a large pitcher or mixing vessel with the ice. Add the chilled dry hard cider and the chilled unfiltered cider. Stir gently to combine.
- 5
Add strawberry syrup and flavoring
Pour the strained strawberry syrup into the cider. Add the vanilla extract and 4 dashes of Angostura bitters. Stir gently to integrate. Taste: if you prefer a slightly lighter finish, add up to 1/2 cup sparkling water to loosen and brighten the drink.
- 6
Adjust balance
Taste the blend. If it needs more brightness, add an extra 1/2 tablespoon lemon juice or another dash of bitters. If it needs sweetness, stir in small additional amounts (1/2 teaspoon) of sugar or honey until balanced.
- 7
Serve
Pour the Imperial Strawberry Blush into 4 chilled glasses over fresh ice. Garnish each glass with a strawberry slice and a fresh mint sprig. Serve immediately so the cider retains effervescence.
- 8
Make-ahead note
You can prepare the strawberry syrup up to 24 hours ahead and refrigerate. Combine with chilled ciders and finish as directed just before serving to preserve carbonation.