Basque Cider + Rye Cocktail

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Most of the cider cocktails I've had are warmed up and boozy. Which is tasty, but last week I stumbled upon a bottle of Sarasola Sagardoa at this great little beer store in our neighborhood. Neither of us had ever tried a Basque cider, and we weren't really sure what to expect. After an unexpectedly sour first sip, I knew it would make for a delicious and unusual Fall cocktail. 

A little bit of background... Sarasola Sagardoa is a traditional Basque cider from a cider house located in the apple growing hills of Astigarraga, Spain. Most Basque cider, like most cider varieties in Spain, is called "natural" because, unlike many other European varieties, it is still, not sparkling. 

This cocktail is seriously tart, offset with a bit of sweetness from the fresh apple cider. Adding Rye Whiskey gives it the spice and warmth you look for in a Fall drink. When you're mixing, stir the whiskey with the pressed apple cider first and top it off with the hard cider. You can be liberal with the measurements, as this is a great drink to make to your taste. If the strong flavor of the hard cider is too much, compensate with the fresh stuff. If you can't get your hands on Basque, or a Spanish cider, use whichever variety you can find. The flavor will change a bit from the one we made, but will still be a great seasonal cocktail. 

Basque Cider + Rye Cocktail
makes 1 drink

1 oz rye whiskey
3 oz Basque c
ider (or cider of your choice)
2 oz fresh pressed apple cider
a dash of aromatic bitters

In a rocks glass with ice, stir to combine apple cider, and rye whiskey. Top with hard cider and a dash of bitters.

Jillian Guyette2 Comments