Batlow Cider Summer Cocktail Recipes

Batlow Cider Bartender

At home Sunday Sessions with Batlow Cider

Batlow Cider have created a refreshing list of cider cocktails for you to make at home this summer. Add some flavour to your Sunday Sessions with these new recipes.

Batlow Cider Sangria

BATLOW CIDER SANGRIA

  • 30ml apricot brandy
  • 100ml sauvignon blanc
  • 30ml lemon juice
  • 30ml sugar syrup*
  • sliced oranges
  • 8 blueberries
  • sliced cucumber
  • topped with Batlow Cloudy Cider

METHOD

  1. Add all ingredients except cider to a carafe/jug with ice and stir well.
  2. top with Batlow Cloudy Cider.
  3. Serve with short glasses filled with ice and sliced oranges.

*Make a simple sugar syrup (2 parts caster sugar/1 part hot or boiling water) and stir well until sugar has dissolved. Leave to cool down in a cool room/fridge until needed.

Batlow Cider Lach Stock and Rum Barrel

LACH, STOCK & RUM BARREL

  • 45ml spiced rum
  • 30ml fresh lime
  • 2 bar spoons of caster sugar
  • 8 mint leaves
  • half an apple (sliced)
  • 2 dashes of cherry bitters
  • topped with Batlow Cloudy Cider

METHOD

  1. Lightly muddle the sliced apple with 2 bar spoons of sugar.
  2. Add the remaining ingredients and top with crushed ice.
  3. Lightly stir then top with Batlow cloudy cider.
  4. Garnish with a healthy sprig of mint and 2 slices of apple.

Batlow Cider Tam Bam pick

TAM BAM’S PICK

  • 30ml bourbon
  • 15ml sweet vermouth
  • 30ml lemon juice
  • 15ml rosemary syrup
  • topped with Batlow Cloudy Cider

METHOD

  1. Shake and strain into ice filled jam jar.
  2. Top with Batlow Cloudy Cider and garnish with a rosemary sprig and dehydrated lemon wheel.

*Make a simple sugar syrup (2 parts caster sugar/1 part hot or boiling water) and stir well until sugar has dissolved. Leave to cool down. Once your syrup is cool, place 500ml in a blender. Grab a healthy sprig of rosemary and remove all the leaves. Place the leaves in the blender with your ready made sugar syrup. Blend well, then strain off any excess pieces of rosemary. Place in a cool room/fridge to chill until needed.

Batlow Cider Lazy Sunday's

LAZY SUNDAY

  • 45ml strawberry infused vodka *
  • 30ml lime juice
  • 15ml fresh pressed ginger
  • topped with Batlow Premium Cider

METHOD

  1. Shake and strain into ice filled julep cup.
  2. Top with Batlow Cider and garnish with a sliced strawberry and mint sprig.

*Finely slice half a punnet of strawberries and place in a bottle of vodka. Tightly screw the lid back on and place in a glasswasher. Run through the glasswash 2-3 times then place on the back bar (or on top of a coffee machine if possible). Leave for 3-4 days then your ready to use.

NOTE: You will need to pour out approx. 1⁄4 of your vodka to allow room for the strawberries. You may also use frozen strawberries.

Batlow Cider bartender

FANCY GIN & JUICE

  • 30ml gin
  • 20ml lemon juice
  • 15ml vanilla syrup *
  • pulp of 1 passionfruit
  • slices of lemon
  • topped with a full bottle of -Batlow Cloudy Cider

METHOD

  1. Shake and strain into a large ice filled cocktail glass then top with Batlow Cloudy Cider.
  2. Garnish with a few slices of lemon and the remainder of the cider.

*Slice 2 vanilla pods down the centre and remove the vanilla bean with a knife/spoon. Place the empty pods and the vanilla bean into a pot over a stove top. To that add 2 parts caster sugar/1 part water and boil, occasionally stirring. Stir until the sugar has dissolved. Place the syrup in a cool room/fridge to chill until needed.

Batlow Cider summer cocktails

SHE’S ALL APPLES & SPICE

  • 30ml lairds applejack brandy
  • 15ml cinnamon syrup *
  • 4 lime wedges
  • topped with a full bottle of Batlow Premium Cider

METHOD

  1. Coat the glass with cinnamon syrup then add the applejack.
  2. Fill the glass with ice, add the limes then pour half the Batlow Cider over the ice.
  3. Gently stir and serve.
  4. Garnish with the remainder of the cider.

*Grab 6 cinnamon quills and lightly tear apart. Place the broken cinnamon quills into a pot over a stove top. To that add 2 parts caster sugar/1 part water and boil, occasionally stirring. Stir until the sugar has dissolved. Place the syrup in a cool room/fridge to chill until needed.

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