Cocktail Recipes

Hot Buttered Rumrunner

750 ml (one bottle) Rumrunner
1 cinnamon stick
1/4 tsp ground nutmeg
1/4 tsp ground allspice
2 whole cloves
3 tbsp brown sugar
1 tbsp unsalted butterHeat cider on low heat until cider is hot but not boiling, add spices, stir and allow to steep for at least 30 minutes (best if allowed to steep for several hours).  Add butter, stir to melt, serve in heatproof mugs.  Perfect on a grey day!  Makes 4 servings. 


Hot Wassail Toddy

1/4 Madagascar Bourbon Vanilla

1/2 oz Orange Juice

1/2 oz Firewood Honey

3 dashes Cinnamon Bitters

5 oz Wassail

Warm up Wassail in a pot, add vanilla and honey, take off heat and add bitters and orange juice.


Apple Cide-car

2 drops Almond Extract

1/4 oz Lemon Juice
Top w/Flagship/Kings & Spies -can use either one of these ciders.

4 dashes Orange Oil

Build over ice then stir gently with bar spoon. Garnish with orange curl (*optional sugar rim).

Pink Lady

1/4 oz Cyser

1/4 oz Lemon juice

Splash Grenadine/Cordial
Top w/Pippins Cider

Build Pippins, Cyser, and Lemon Juice then top with a splash of grenadine or cordial of choice. Garnish with lemon slice.

Cider Buck

1 oz Phillips Ginger Beer

1/4 oz Simple Syrup
1 Dash Orange Bitters
Top w/Flagship/Pippins/Kings&Spies -can be any of these ciders

Build on ice, mix gently with bar spoon. Garnish with mint that’s been “woken up”.

Island Runner

5 oz Rumrunner

1 Lime Wedge
3 oz Pineapple Juice
3 Dashes Grapefruit Bitters

Muddle Lime Wedge and Bitters, then add ice. Pour in Rumrunner and top with Pineapple Juice. Garnish with Lime Slice.

Wild Cyser Toddy

This is our twist on a traditional mulled cider, perhaps not for the faint of heart.  A hot, mulled cider drink The Wild Cyser Toddy is best enjoyed on a gloomy day, and will warm you from your toes to your nose.

250 ml Wild English
15 ml Cyser
1 tsp brown sugar
1-inch piece ginger, peeled & chopped
2 cloves
1 tsp lemon juice

Mix all ingredients in a small saucepan.  Heat over medium heat, careful to not bring the mixture to a boil.  When sugar is dissolved and mixture is hot, strain into a heat-proof mug and serve.  Makes 1 serving.

Cordova Crush Cocktail

15 ml Cyser
30 ml Blackberry Cordial
90 ml Kings & Spies, chilled

Pour ingredients into a cocktail glass, stir gently.  Garnish with a whole blackberry. Makes 1 serving.


Lavender Bluff Cocktail

250 ml boiling water
5 tsp Sea Cider Lavender Black Tea
15 ml Cyser
Honey to taste
Ice cubes

Bring water to a full rolling boil.  Pour tea over water, allow to steep for 5 minutes.  Strain tea, add Cyser & honey.  Pour into a tumbler over ice, garnish with a sprig of lavender.  Makes 1 serving.

Cider Sangria

750 ml (one bottle) Kings & Spies, chilled
100 ml Cyser
half pint summer berries

In a large pitcher, combine all ingredients. Serve over ice, perfect on a hot day!  For a beverage the whole family can enjoy, use Temperance (Sea Cider’s sparkling apple juice) in place of Kings & Spies, and omit Cyser.  Makes 1 litre.

Spice Runner

750 ml (one bottle) Rumrunner
250 ml boiling water
5 tsp. Silk Road Spicy Mandarin TeaGently heat Rumrunner on stovetop at medium heat (careful to not overheat).  In a kettle or other saucepan, bring water to a full rolling boil.  Pour boiling water over 5 tsp. of Spicy Mandarin tea and steep for 5 minutes.  Strain tea, and combine with heated Rumrunner.  Serve in heatproof mugs or brandy snifters.  Makes 4 servings. 


Peninsula Sparkler

dash of bitters

10 ml Victoria Spirits eau de vie or gin
20 ml Pomona
120 ml Starling Lane “Celebration” brut sparkling wine, chilled

Add bitters, eau de vie, and Pomona to the glass before adding the sparkling wine. Serve in a champagne flute.  Makes 1 serving.


Rhubarb Sparkler

This tasty cider cocktail is perfect for spring’s rhubarb season!  Not too sweet and not too tart, with the flavours of rhubarb and cider complimenting each other beautifully.  The cocktail’s blush tone reminds us of apple blossoms this time of year, and it it shows off well in a martini glass.  Makes 1 serving.

30 ml rhubarb coulis*
15 ml Pomona
90 ml Kings & Spies, chilled
30 ml sparkling water, chilled
Pre-pour glasses with coulis and Pomona, then add Kings & Spies and sparkling water when ready to serve.

*To make rhubarb coulis, mix certified organic cane sugar, local honey, diced rhubarb, and water.  Heat in pot until cooked then strain to remove rhubarb fibers

Bloody English Clam
An absolute must-try if you enjoy Caesars!  Have fun with your ingredients- try stirring a spoonful of horseradish in for spice, or getting creative with your garnish (local prawn, anyone?).  Makes 1 serving.
15 ml clam juice
30 ml tomato juice
120 ml Wild English
dash of Worcestershire Sauce
Pickled bean for garnish
Ice cubes

Pour clam juice, tomato juice, Wild English, and Worcestershire sauce in glass over ice.  Add pickled bean for garnish and serve!

Orchard Blossom

4 cups boiling water

2 tbsp. Silk Road Peach Paradise Tea


4 tsp. Sea Cider Organic Honey
190 ml Cyser
Ice cubes

Pour 4 cups boiling water over 2 tbsp. Silk Road Peach Paradise tea. Steep for 2 minutes, and strain into a stainless steel or heatproof jug.  Add 4 tsp. of Sea Cider honey into the tea while it is still hot, and stir until dissolved.  Refrigerate until cold. Combine with Cyser. Serve in tumblers over ice, from a punchbowl, or in a pitcher.  Perfect for summer gatherings.  Makes 4 servings.

Wes Galloway’s Pommeau Cocktail

Devised by Wes Galloway, Bartender at Black Beans Steakhouse & Lounge in Port Hope, Ontario.

60 ml Sea Cider Pommeau
30 ml Cynar Amaro

5 drops Cinnamon Tincture

Combine all ingredients in a mixing glass and stir well.  Strain into a chilled cocktail glass.  No garnish.

Food Recipes

Cider & Peach Glaze

1 cup peach preserve
2 tablespoons dijon mustard
1/4 cup cider (try Flagship or Kings & Spies)

Combine all ingredients in a heavy-bottomed saucepan over medium-low heat, stirring well.  Allow the mixture to reduce, 5-10 minutes.  Use a pastry brush to apply generously over a ham just prior to oven roasting.  Glaze 2-3 more times during the roasting process.  Serve extra glaze on the side.  Feeling spicy?  Try adding a generous pinch of chili flakes!

Currently open 11 am to 4 pm Wednesday through Sunday (and most holidays)
2487 Mt. St. Michael Rd., Saanichton, BC V8M 1T7
Phone (250) 544-4824 or email | Event inquiries: