Cider and Spice Cocktail
Votes: 5
Time: 30 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Alex Guarnaschelli first heats apple cider with cinnamon sticks, then chills the aromatic mixture and complements it with lemon juice, sugar, and juicy apple to create a finished flavor, before adding sparkling wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 liter of non-alcoholic apple cider (unpasteurized apple juice)
- 3 cinnamon sticks
- Fresh ginger root (crushed)
- 3 clove buds
- A pinch of nutmeg
- 1 firm red apple, such as Roma, Braeburn, Fuji, or Gala (washed, cored, and diced)
- 1 firm green apple, such as Granny Smith (washed, cored and diced)
- Juice of 2 lemons
- 1/4 cup granulated sugar
- 1 bottle of any dry sparkling wine (e.g. Cava)
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Recipes with similar ingredients: apple cider, cinnamon, ginger root, carnation, nutmeg, apples, lemon juice, sparkling wine
Cooking the dish according to the recipe:
- Pour the cider into a medium saucepan, add the cinnamon sticks, fresh ginger, cloves, and nutmeg, and place over medium heat. Stir well. Bring to a boil and reduce the heat. Reduce by half and taste for sufficient spice. Let cool. Place the apples in a large bowl, add the lemon juice and sugar. Stir and add to the cider. Refrigerate. To serve, pour the cider into champagne flutes, fill the apples about halfway, and top with sparkling wine. Stir and serve.
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