What I’m Drinking: Brightly Rouged Cheeks
It was long ago – just last week! – when I had a drink here on the Spiked Punch featuring Louis Raison French Cidre, or cider, made in France, by the Raison family who’ve been making such since 1923. That drink was called The Puget Seine (being a drink that used ingredients from hither and yon), and if you missed it, go back in time and drink it up.
It was so good, that I wanted to try another cider cocktail (or cidre cocktail) right after, going in a different direction, to see where I might land. And I landed with Brightly Rouged Cheeks! What, I hear you ask, is that? Not a cosmetic, I assure you. But a completely different cider drink, one’s that’s also swell for August, using some summer favorites, including mezcal. That’s right, mezcal and apples, and you know what – delicious! This time, I used Louis Raison’s Rouge Delice cidre, made from bittersweet and Rouge Delice apples (you may have guessed the latter). It’s a stitch redder in color (you may have guessed that, too), with a floral, apple, plum flavor, a hint sweeter than other Louis Raisons, but not sickly sweet like some “ciders” out there.
I decided a splash of zing and heat might be nice (sometimes, spiciness in a hot way mingles memorably with the high mercury days of summer), so brought the world’s finest ancho chile liqueur – perhaps the only, but oh so great, and such a favorite of mine – into our party, Ancho Reyes. Everything was going well, but the drink needed something more. Voila! Bitters. And is so often the case. The time, it was The Bitter Housewife Aromatic bitters, whose cherry, ginger, spice, bitter nature brought the needed flush. A wedge of lime, and we’re all set for a sunshine day.
2 ounces Montelobos Mezcal Jovan
1/2 ounce Ancho Reyes ancho chile liqueur
Dash Bitter Housewife Aromatic bitters
Big ice cube
3 ounces Louis Raison Rouge Delice cidre
1. Fill a cocktail shaker halfway full with cracked ice. Add the mezcal, Ancho Reyes, and bitters. Stir well.
2. Add a big ice cubes (or a few pretty big ice cubes) to an Old Fashioned or comparable glass. Strain the mix from above into the glass.
3. Top with the cidre. Stir to combine. Squeeze the lime wedge above the drink and drop it in. And start sipping.
PS: Want to learn a bit more about Montelobos Mezcal Jovan, check out the Fire on Popocatépetl cocktail, which is, if I can say it, amazing.