Spiked Market Cider

Recipe from Union Square Cafe

Adapted by Florence Fabricant

Spiked Market Cider
John Taggart for The New York Times
Total Time
15 minutes, plus 2 hours’ chilling
Rating
4(47)
Notes
Read community notes

This cider-based cocktail from Union Square Cafe in New York has seasonal allure. It’s lip-smacking and attractive. They make vats of it in the restaurant and keep it chilled, but the recipe is easily to scaled down to reproduce at home. Come spring you might replace the Demerara syrup with maple syrup. —Florence Fabricant

Featured in: Make Union Square Cafe’s Seasonal Cider

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Ingredients

Yield:2 cocktails
  • 1cup nonalcoholic cider
  • 3ounces applejack
  • 2ounces gin
  • 1tablespoon lemon juice
  • ½tablespoon Demerara simple syrup (see note), or maple syrup
  • Dash Angostura bitters
  • Crushed ice
  • Pinch nutmeg
  • 10thin apple slices for garnish
Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine cider, applejack, gin and lemon juice in a jar or pitcher. Stir in simple syrup and add bitters. Cover and refrigerate at least 4 hours.

  2. Step 2

    Fill 2 old-fashioned glasses with crushed ice. Pour in cider mixture. Dust with a little nutmeg and poke apple slices into the ice for garnish.

Tip
  • To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

Ratings

4 out of 5
47 user ratings
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Cooking Notes

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Mariah

Can you make this into a hot cider 1. Heat non alcoholic cider on stove top 2. When ready to serve add applejack, gin, bitters, maple syrup and nutmeg. 3 Garnish with cinnamon sticks.

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Credits

Adapted from Union Square Cafe

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