Potter's Petite Cider Recipe

Chill glass

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

Combine base ingredients

In a cocktail shaker, add the bourbon (2 oz), fresh lemon juice (0.5 oz), maple syrup (0.5 tbs), allspice dram (0.25 oz) and Angostura bitters (2 dashes).

Dry shake briefly (optional)

If you want a slightly rounder mouthfeel, dry shake (without ice) the mixture for 5–8 seconds to help integrate the syrup and liqueur.

Add ice and shake

Add 4 large ice cubes to the shaker and shake vigorously for 10–12 seconds until well chilled (outside of shaker feels cold).

Prepare glass and strain

Discard ice or water from the chilled rocks glass. Double-strain (or fine-strain) the shaken mixture into the glass over one large fresh ice cube.

Top with cider

Gently pour the dry hard apple cider (3 oz) down the side of the glass so it layers slightly with the spirit base. Stir once gently with a bar spoon to integrate — 2–3 turns.

Garnish

Express the orange peel over the drink (pinch to release oils), rub the rim with the peel, then drop it into the glass. Optionally float a star anise on top for aroma and presentation.

Serve

Serve immediately while the cider is bright and fizzy. Provide a short stirring spoon so the drinker can re-integrate if separation occurs.

Warm method: Combine bourbon (2 oz), maple syrup (0.5 tbs), allspice dram (0.25 oz), and lemon juice (0.5 oz) in a heatproof mug. Add the hot water (2 oz) and stir to dissolve the syrup. Top with warmed hard apple cider (substitute total cider volume up to 4–5 oz warmed) and garnish with a cinnamon stick and orange peel. Do not boil the alcohol — keep the cider gently hot.