The Apple Orchard Rum Cocktail Recipe
In our corner of the Rocky Mountains, locavores head over the pass from Crested Butte to Paonia to pick apples in September. There’s nothing quite like fresh apple cider for a cocktail base. This recipe will hit the spot after a day of apple picking or a crisp autumn night that smells like fall.
In a shaker, place:
2 oz fresh apple cider
2 tbsp fresh lime juice
2 tbsp honey
1/4 oz ginger syrup
2 oz Montanya Oro Rum
Shake and strain over ice into a rocks glass, and garnish with an apple slice.
Ginger Syrup:
1 3/4 cup lemon juice
1 3/4 cup simple syrup
6 mint leaves
2 quarts chopped, unpeeled ginger
Blend until finely pureed. Strain through a fine strainer or cheesecloth bag. Refrigerate up to 15 days.
Simple Syrup
2 cups water
2 cups sugar
Bring to a boil stirring occasionally. Let cool. Refrigerate up to two weeks.
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Want another fall-inspired cocktail? Check out the Fall Manhattan. Founder and Owner Karen Hoskin created this recipe to feature Montanya Oro and two of our partners in the Women’s Cocktail Collective!