Photos courtesy of Angry Orchard
Spice up the Walden cidery’s go-to sips with Campari, mezcal, peach nectar, and even tea.
As the days grow warmer and nights in the Hudson Valley stretch just a little bit longer, the time for al fresco barbecues and dinner parties under the stars returns. Just in time for the arrival of spring and summer shindigs, Angry Orchard’s main mixologist Jeremy Oertel shares not one, but six new cocktails for the season. Give them a spin at home (we promise they’re a piece of cake to prepare), then wow your friends and family the next time they head to your place to build s’mores and savor the great outdoors.
Orchard’s Apple-rita
Ingredients:
4 oz Angry Orchard Crisp Apple
1 oz Blanco Tequila
0.5 oz mezcal
0.5 oz pineapple juice
0.5 oz simple syrup
0.5 oz lime juice
Shake and strain into a pint glass with ice and a salt rim. Top with Crisp Apple and garnish with a red apple slice and a pineapple wedge.
Orchard Americano
Ingredients:
4 oz Angry Orchard Crisp Apple
1 oz Sweet Vermouth
1 oz Campari
Build in a Collins glass and garnish with an orange slice.
Orchard Apertif
Ingredients:
4 oz Angry Orchard Crisp Apple
1 oz vodka
0.5 oz St. Germain
0.5 oz Suze
0.25 oz lemon
Build in a wineglass with ice and top with Crisp Apple. Garnish with lemon wheel and fresh elderflower.
Angry Kiwi Bellini
Ingredients:
5 oz Angry Orchard Crisp Apple
0.75 oz sweetened kiwi puree
Add both ingredients to a chilled champagne flute and stir.
Angry Hibiscus Punch
Punch recipe (serves 8-10)
Ingredients:
4 bottles Angry Orchard Crisp Apple
2 cups hibiscus tea syrup (recipe below)
1 cup Jamaican rum
0.5 cup pineapple juice
0.5 cup lime juice
Add all ingredients to a punch bowl with ice and stir to combine. Garnish with pineapple pieces, lime wheels, and hibiscus flowers.
Single serving recipe
Ingredients:
6 oz Angry Orchard Crisp Apple
1.5 oz hibiscus tea syrup (recipe below)
1 oz Jamaican rum
0.5 oz lime juice
0.5 oz pineapple juice
Add all ingredients to a glass with ice. Top with Angry Orchard Crisp Apple and stir to combine. Garnish with pineapple pieces and lime wheels.
Hibiscus tea syrup
Ingredients:
2 cups water
12 hibiscus tea bags
1 cup sugar
Bring water to a boil and remove from heat. Add tea and sugar and let steep for 20 minutes. Allow to cool before adding to punch.
Tropical Orchard Punch
Punch recipe (serves 8-10)
Ingredients:
3 bottles Angry Orchard Crisp Apple
1 cup white rum
0.5 cup peach nectar
1.5 cups passion fruit juice
0.5 cup lime juice
0.5 cup vanilla syrup
10 dashes Peychaud’s Bitters
Add all ingredients to a punch bowl with ice and stir to combine. Garnish with peach and apple slices.
Single serving recipe
Ingredients:
4 oz Angry Orchard Crisp Apple
1 oz white rum
0.5 oz peach nectar
0.75 oz passion fruit juice
0.5 oz lime juice
0.5 oz vanilla syrup
Shake and strain over crushed ice in a stemless wine glass. Top with Crisp Apple and float Peychaud’s Bitters. Garnish with a peach and apple slice.
