Our cup has suddenly started to run over with impressive adult beverage and cocktail recipe submissions over the past few weeks.
This one comes from KJ in one of our favorite fall places – Northern New Mexico, with its surprisingly good fishing, great alpine fall colors, big elk herds, a fascinating architectural history and tremendous food.
…appreciate the work you guys do on Chi Wulff and the support you showed when we were trying to stave off the privatization of water down here. What a sh*tshow.
I do some consulting work for a big apple orchard supplying apples to several regional hard cider crafters, one of which you featured sometime last year I think. Several teams are producing some consistently good hard ciders that are gaining great traction locally and regionally.
The hard ciders are incredibly drinkable with spicy foods and stand up pretty well in a number of mixers; most importantly, they’re made for fall drinking.
This is one of the recipes we keep reaching for with the double apple hit from the hard cider and the applejack. The Chi Wulff family should enjoy this one while we still have some fall weather to soak up.
Cheers.
Appreciate the shared wisdom KJ, and we’re ready to help get the word out whenever New Mexico wants to get open access back. Meanwhile, the next Johnny Appleseed is on us.
1 and 1/2 ounce Applejack
1/2 ounce dark rum
1/2 ounce Benedictine
1/2 ounce fresh lemon juice
2 ounces your favorite hard apple cider
Garnish: Apple slices and cinnamon sticks
Shake it up. Add the Applejack, dark rum, Benedictine, and lemon juice to a shaker; shake well.
Pour into a partially ice-filled old fashioned glass; top with the hard apple cider.
Garnish with the apple slice and cinnamon sticks and go to it.
Enjoy.
