The middle-to-beginning edge of August is a hot spot in many parts of the world – Seattle, my part at the moment, for example, is heated this time of year, though the temperatures might not seem so high to some, to me, they demand a refreshing tall drink with lots of ice. A cold cider cocktail, for example, isn’t a bad thing this time of year – actually, it’s a good thing! And, what luck, I just received some cidre in the mail. What’s that you say? I’m spelling wrongly? Well, friend, that’s just not true, because specifically I received some Louis Raison cidre – the cider master who popularized cider (French cidre) across France, the stories say.
In this cocktail, I use Original Crisp Louis Raison cidre, which is made from 100% French bittersweet apples. It’s a brightly-flavored, crisp, cider, with a fruity-but-not-to-sweet nature, and little honey and nuts on the nose, and an apple-y, woodsy, taste. I always like apples and ginger as a combo, so the first ingredient I decided to try with this cidre was Salish Sea’s Ginger liqueur. Made up this-a-way with all-organic ingredients, Salish Sea liqueurs are amazing, known for their creative and pure flavors, and the Ginger has the hottest (in a good spice way) and freshest ginger-y taste I’ve had in a liqueur. If you can’t make the trip up to WA to get some, then, well, I feel sad for you – it’s summer, take a vacation! You could try another ginger liqueur here. You won’t get the same ginger umph, but needs must – and use a little less, because most are sweeter than the Salish Sea.
But those two ingredients were just the beginning – or, the first two-thirds. I wanted a solid base (spirit, that is) as well, and after trying this and that, I came back to where I should have started, it being summer and all: rum. Specifically Flor de Caña Añejo Oro, a four-year-old gold-medal-winning amber rum with a lush, vanilla, nuttiness that teamed up like a summer dream with our other two champs. Altogether, our globe-trotting cider cocktail has fresh taste underlined by all sorts of spice currents. It’s ideal for August – or, really, anytime.
1. Fill a cocktail shaker halfway full with cracked ice. Add the rum and ginger liqueur. Stir.
2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the mix from Step 1 into the glass.
3. Top with the cidre, and stir to combine. Drink up!