 Sonoma Cider – the award-winning certified organic and sulfite/sulfate free brand in the exploding hard cider category has developed some festive cocktails using their unique ciders. Please see cocktails recipes below The Tree Topper .5oz Luxardo Bitter .5oz cranberry simple syrup 5oz The Hatchet 1 sprig of rosemary 1 star anise, whole Ensure the cider is very cold before serving. Pour Luxardo and cranberry simple syrup into champagne flute and top with cider. Garnish with rosemary-anise tree garnish. For the garnish: Cut rosemary sprigs so that they sit 1" below the rim of the glass. Ensure you trim off the top of the rosemary sprig that is green and soft (cut down to the rigid part). Remove one or two points from the star anise to expose the center circle. Using a push pin or small nail create a hole to insert the rosemary sprig into. Be gentle and don’t go past the center of the star anise when making the hole or it will break. Cranberry simple syrup 2 1/4 cups fresh or frozen cranberries (8 ounces) 1/2 cup sugar 1 cup water In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.  Cran Master Sage
1.5oz St. George Botanivore Gin .75 oz cranberry simple syrup 4 sage leaves .5 oz honey syrup 1/4 lemon 4oz The Hatchet Muddle sage with all ingredients but cider. Shake with ice for 15 seconds and strain into glass. Top with 4 oz cider and then fill glass with ice. Garnish with sage leaf and cranberries on a pick. Comments are closed.
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