Pineapple orange cocktail

There it is, in all its simplicity—a perfect cocktail.

I love a good cider cocktail. In the late summer—those days when it is hot when the sun is up and downright chilly once it sets, there’s nothing like a cocktail that can balance the temperature extremes. That is this cocktail. It is my go-to when I want to impress someone. It feels complicated, perhaps even a bit artful. In reality, it is a cinch. 

What you need:

  • Rocks glass (if you use a larger glass, this recipe dilutes and you’ll have to make the adjustments yourself.)
  • A good pineapple cider (for this one I prefer a middle-of-the-road cider in terms of sweetness. Ace or Ciderboys makes a good one for this particular recipe. Something more subtle just won’t do.)
  • Bourbon (again something agreeable. I like a Maker’s Mark for this one.)
  • Maple syrup (don’t make me lecture you on the merits of using real honest-to-god syrup. There should be no other shit in your cabinet. Also, if it is later in the season, use a darker syrup.) 
  • Orange

First, juice half the orange into the glass and add a little less than one tablespoon of syrup. 

Stir with a large ice cube for about 30 seconds. 

Add 1.5 ounces of bourbon and stir for another 30 seconds. 

Fill up your rocks glass with the pineapple cider. 

Garnish by peeling the orange and floating it on top. 

It’s effervescent and smokey and a little sweet and perfect for those late September days. You’re welcome. 

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