Cider, Spice, and Everything Nice Tea Cocktail Recipe
Daily Value: 7%
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||8µg||2%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
This chilled, Orleans aperitif is a dry cider-apple wine infused with basil and anise hyssop, from Vermont. Together with cinnamon spice tea, bourbon, housemade apple cinnamon simple syrup, and whiskey barrel-aged bitters, this cocktail (pictured on right) truly embraces the flavors of the season. Click here for more "tea-tails" for winter.
- 4-5 ounces cold cinnamon spice tea (oversteeped at 10 minutes)
- 1 1/2 ounces Orleans aperitif
- 1 1/2 ounces Maker’s Mark Bourbon
- 1/4 ounce lemon juice
- 1/4 ounce apple cinnamon simple syrup
- 5 dashes Fee Bros. Whiskey Barrel-Aged Bitters
Fill a shaker with all ingredients. Fill shaker with ice and shake. Slice an apple and place slices firmly against the inside of a highball glass, leaving some space between each slice through which to view the contents of the cocktail (pattern look like the spots of a giraffe). Carefully fill highball 7/8 full of fresh ice and strain the cocktail into the glass slowly.
Recipe DetailsServings: 1
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