Lonetree Cider Recipe

Chill

Make sure both the dry hard cider and sparkling apple cider (or club soda) are well chilled before assembling. This cocktail is best served cold and lightly effervescent.

Measure 12 fl oz of chilled dry hard apple cider into a large measuring pitcher or mixing glass.

Add 4 fl oz of chilled sparkling apple cider (or club soda for lighter sweetness) to the pitcher. Stir gently to combine and preserve bubbles.

In a cocktail shaker (no ice needed if shaker is only for mixing small amounts) or separate small measuring vessel, combine 1.5 fl oz bourbon and 0.5 fl oz apple brandy (if using). If you prefer a lighter spirit-forward profile, omit the apple brandy.

Add the spirit mixture to the cider base pitcher and stir gently to integrate. Taste and adjust the bourbon quantity up to 2 fl oz if you want a stronger drink.

Add 0.5 fl oz fresh lemon juice and 0.5 tablespoon maple syrup to the combined cider and spirits. Stir briskly until the maple syrup is fully dissolved. The lemon balances sweetness and brightens the cider.

Fill a large rocks glass or Collins glass with about 1 cup of ice (large cubes preferred). If serving in multiple smaller glasses, divide ice among them.

Pour the assembled cider cocktail over the ice, dividing evenly if making individual servings.

Add 2 dashes of Angostura bitters on top of each pour and gently stir once to distribute the bitters without losing carbonation.

Garnish with a fresh rosemary sprig and a thin apple slice threaded onto the rim or floated on top. Clap the rosemary between your palms first to release its aroma, then nestle it beside the apple slice.

Serve immediately while effervescent.