Sip These 6 Angry Orchard Cocktails All Autumn Long

Give your go-to ciders a seasonal upgrade with a few delectable ingredients.


Published:

Crisp Orchard's Night cocktail

Photos provided by Angry Orchard

 

With autumn fully in swing in the Hudson Valley, it's time to ditch the summer sips in favor of fall flavors. To help get the Hudson Valley in the spirit, Angry Orchard mixologist Jeremy Oertel whipped up six signature drinks to give a timely update to two of the local brand's top ciders. Whether you mix one up on a chilly night at home or prepare a medley for a fall fete, you're always only a few steps away from a delectable, and seasonal, cocktail.

Crisp Orchard's Night
 

Ingredients:

4 oz Angry Orchard Crisp Apple
1 oz Reposado Tequila
0.5 oz lemon juice
0.5 oz salted cane syrup (recipe below)

Method: Shake and strain into a rocks glass with ice. Top with crisp apple and garnish with an apple slice.
 

Salted Cane Syrup

Ingredients:

4 cups sugar cane
2 cups water
1 tsp salt

Method: Combine all ingredients in the blender. Blend until all sugar is dissolved. Store in labeled quart containers in the fridge.


 

 

Crisp Autumn Apple
 

Ingredients:

4 oz Angry Orchard Crisp Apple
1 oz Mezcal
0.5 oz maple syrup
0.25 oz lime juice
1 tsp apple cider vinegar

Method: Shake and strain into a large cocktail glass or flute. 


 

 

Southern Orchard
 

Ingredients:

4 oz Angry Orchard Crisp Apple
1 oz bourbon
0.5 oz honey
0.5 oz lemon
1 sprig rosemary

Method: Shake and strain into a rocks glass with ice and garnish with a rosemary sprig. 


 

 

Spiced Orchard
 

Ingredients:

4 oz Angry Orchard Crisp Apple
1 oz aged rum
0.5 oz pumpkin spice syrup
0.5 oz lemon juice
1 dash lemon bitters

Method: Heat all ingredients on the stove until warm. Pour into a toddy glass and garnish with a cinnamon stick and grated nutmeg. 


 

 

Rosé Ruby Punch
 

Ingredients:

2 bottles Angry Orchard Rosé Cider
1/3 Cup Ruby Port
1/3 cup Triple Sec
1/3 cup Cognac
1 cup spiced cranberry syrup
1/4 cup lemon juice

Method: Build in a punch bowl and garnish with cranberries and apple slices.
 

Spiced Cranberry Syrup

Ingredients:

2 cups cranberry juice
1 cup sugar
1/4 teaspoon crushed red pepper 
3 large cinnamon sticks

Method: In a pot, add the cranberry juice, sugar, crushed red pepper, and cinnamon. Simmer the mixture over medium to low heat for 15 minutes. Let cool and strain. Store in the fridge.


 

 

Rosé Sparkler
 

Ingredients:

4 oz Angry Orchard Rosé Cider
1 oz pomegranate juice
2 oz sparkling wine

Method: Pour into a wine glass with ice. 


Related: Get Ready for Fall With 5 Angry Orchard Cocktail Recipes

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