Recipes
Cocktail Recipes
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
250 ml boiling water
5 tsp. Silk Road Spicy Mandarin Tea
Gently 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.
Hot Buttered Rumrunner
1 cinnamon stick
1/4 tsp ground nutmeg
1/4 tsp ground allspice
2 whole cloves
3 tbsp brown sugar
1 tbsp unsalted butter
Peninsula Sparkler
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
*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
Pour clam juice, tomato juice, Wild English, and Worcestershire sauce in glass over ice. Add pickled bean for garnish and serve!
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.
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!