Perfect fall weather is here, and it just so happens that the official alcoholic beverage of the fall is cider. Ashley gave you the scoop on a great hot cider recipe, so let me show you fantastic cold one from my friend Chrissy Hassel, beverage director at Print Restaurant in NYC.
Meet the Sentinel. It’s a delicious marriage of mulled cognac apples, warm spices, and delicious cider. It’s super easy to drink, great looking, and full of flavors that your dying to taste in November. It also happens to be the drink that I will be pre-gaming with on Thanksgiving.
The Sentinel
– 3 oz. mulled cognac apples*
– 3 oz. hard Foggy Ridge dry cider*
Scoop 3 oz. of the mulled cognac apples retaining some of the liquid. Top with ice followed by cider. Garnish with a ground cinnamon float.
*Chop 2 apples into cubes and place in an airtight container. Squeeze 2 lemon wedges over the apples. Mix with fresh chopped sage (10 leaves) and 4 cinnamon sticks. Top with 2 oz. of simple syrup and 2 oz. of cognac. Let the mixture sit for at least 6 hours (preferably 12) at room temperature. Now you are ready to batch it with the cider! For simple variations, add a dash of ground cloves or ground cinnamon for a spicier finish. Makes 5 servings.
*You can substitute any high-quality, dry cider If you can’t get your hands on Foggy ridge cider.
