In our corner of the Rocky Mountains, locavores head over the pass from Crested Butte to Paonia to pick apples in September. There’s nothing quite like fresh apple cider for a cocktail base. This recipe will hit the spot after a day of apple picking or a crisp autumn night that smells like fall.
In a shaker, place:
2 oz fresh apple cider
2 tbsp fresh lime juice
2 tbsp honey
1/4 oz ginger syrup
2 oz Montanya Oro Rum
Shake and strain over ice into a rocks glass, and garnish with an apple slice.
Ginger Syrup:
1 3/4 cup lemon juice
1 3/4 cup simple syrup
6 mint leaves
2 quarts chopped, unpeeled ginger
Blend until finely pureed. Strain through a fine strainer or cheesecloth bag. Refrigerate up to 15 days.
Simple Syrup
2 cups water
2 cups sugar
Bring to a boil stirring occasionally. Let cool. Refrigerate up to two weeks.
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Want another fall-inspired cocktail? Check out the Fall Manhattan. Founder and Owner Karen Hoskin created this recipe to feature Montanya Oro and two of our partners in the Women’s Cocktail Collective!