Newhall Farm was nice enough to share its Ice Cider Cocktail Recipe for Spring and Summer with us.
“Though the spring crocus we typically see here in New England is not Crocus sativus from which the exotic spice saffron is born, this beverage based on a fruit of fall, winters over as ice cider, only to surface at spring in a delightfully refreshing cocktail that wafts of a summer breeze.”
Spring Crocus
3 oz. Newhall Farm Ice Cider
1 oz. Vermont vodka
1/2 oz. fresh lime juice
3-4 long threads of saffron
Splash sparkling water
Combine first 4 ingredients over ice.
Add sparkling water.
Stir. Add ice. Garnish with lime.
No matter what shade of apple is used in making Newhall Farm Ice Cider, the estate nectar emanates golden hues. Coupled with a medium-bodied gold rum and a hint of the ever captivating vanilla bean, a seriously golden good drink simply appears.
Golden Apple
2 oz. Newhall Farm Ice Cider
2 oz. gold rum such as Mt. Gay
1/4 “ vanilla bean (or a drop of pure vanilla extract) Large twist of orange.
Combine first three ingredients. If using a vanilla bean let steep several minutes, then remove. Add ice and serve, or strain.
Twist the orange to spray its oil into the drink.
Garnish with orange twist.
Learn more about Newhall Farm and all of their wonderful products.
384 Weld Cemeter Road, Reding, Vermont 05062, 800.342.1513
info@newhallfarmvt.com www.newhallfarmvt.com
Maralyn D. Hill
Executive Editor, Luxe Beat Magazine June Digital Edition now online at http://luxebeatmag.com/magazine/june-2014/
International Food Wine & Travel Writers Association (IFWTWA)
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