Recipes

  • Mint Apple Swizzle

    This summer refresher appears courtesy of Cidercraft magazine. Created by Oakland, CA-based cocktail consultant John Pomeroy. Photo by Greg Neumaie.

    See Recipe
  • Applejacket

    A tantalizing balance of herbal, bitter, sour and sweet on an apple base. It's an excellent way to welcome fall.

    See Recipe
  • Cider Ac

    A perfect cider cocktail for the holidays. We updated the classic Sazerac with the creamy pear and vanilla characteristics of the Pitchfork.

    See Recipe
  • Mediterranean Superstar

    A summer cooler with sophisticated ingredients that’s easy drinkin’ and a quick mix.

    See Recipe
  • Maple Basil Ciderita

    Maple and basil enhance our cider version of a Mexican Bulldog.

    See Recipe
  • Fleur De Cider

    The Pitchfork makes this classic French inspired cocktail sparkle. And if you garnish with a fleur, you may get the answer to “He Loves Me, He Loves Me Not”

    See Recipe
  • Pear-Mail

    The first unofficial airmail was on a flight from Petaluma to Santa Rosa in 1911. Our Sonoma County roots inspire this refreshing twist on a classic Airmail cocktail .

    See Recipe
  • Skyscraper

    Try this Manhattan topped off with The Hatchet. New York has never looked so good.

    See Recipe
  • High and Dry

    Everyone needs a go-to spritzer. Here’s ours.

    See Recipe
  • Mai Cider

    Put some organic apple cider in your mai tai to keep the doc away.

    See Recipe
  • Blackberry Cider-Side

    Reserve a few ripe blackberries from whatever you’re into. We’re into this cocktail.

    See Recipe
  • The Hatchet's Bounty

    As days become colder we revel in the year’s harvest. This cocktail is a salute to fall and winter fruit with ginger and spice.

    See Recipe
  • Cran Master Sage

    The Cran Master Sage has a seat at the head of any holiday table. Bursting with cranberry and sage, it’s bright and earthy simultaneously.

    See Recipe
  • Snow Apple Cap

    A holiday and Sonoma Cider infused version of the Martinez, one of the oldest cocktails in the U.S.

    See Recipe
  • Cider Blossom

    A botanically, appley “twist” on champagne cocktails for your New Year’s Party… or you know, Wednesdays.

    See Recipe
  • The Tree Topper

    If you feel like getting crafty, this cocktail will put a Christmas tree in everyone’s glass. The bubbles hold to the rosemary and look like lights and tinsel.

    See Recipe
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Mint Apple Swizzle

2 oz. Sonoma Cider The Hatchet
1 ½ oz. Occidental Road apple brandy
½ oz. Fresh squeezed lime juice
5 dashes Angostura bitters
1 Small bunch of mint leaves
1 Small Granny Smith apple slice, peeled

In a short mixing tin, muddle apple and mint in lime juice and brandy. Pour into a highball glass. Top with crushed ice and swizzle until ice cold. Top with cider and more crushed ice, then Angostura bitters and garnish with apple wheel and bunch of mint.

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Applejacket

1 oz. Aviation Gin
1/2 oz. Cocchi Americano
1/2 oz. Freshly squeezed lemon juice
1/2 tsp. House blended clover honey syrup
5 oz. Sonoma Cider The Hatchet
1 dash Angostura bitters
1 Sliced apple fan on a pick

In a highball glass, add spirit, juice, and Sonoma Cider Hatchet.

Fill glass with ice, garnish and serve.

To make clover honey syrup:
In a large sealable container, add 1 part hot water to 2 parts clover honey. Next, stir until completely integrated, add 1 tsp. of vodka as a preservative, seal, and refrigerate until use.

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Cider Ac

1 oz. Old Overholt Rye Whiskey
¼ oz. Pernod Absinthe
1 dash Peychaud Bitters
6 oz. Sonoma Cider The Pitchfork

In a highball glass, add spirits, bitters, and cider

Fill glass with ice and garnish and serve

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Mediterranean Superstar

3/4 oz Hardy VS Cognac
3/4 oz Aperol Italian Bitters
1/2 oz Freshly pressed lemon juice
5 oz Sonoma Cider The Hatchet (apple)
garnish Starfruit slice

In a highball glass, add spirit, juice, and cider. Fill glass with ice, garnish and serve.

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Maple Basil Ciderita

5 Fresh basil leaves
1 oz Silver Tequila
1/2 oz Freshly pressed lime juice
1/2 oz Grade A maple syrup
5 oz Sonoma Cider The Hatchet (apple)
garnish Basil sprig

In a pint glass add basil, spirits, and mixers and hand press with a muddler. Fill highball glass with ice and garnish with basil sprig.

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Fleur De Cider

1 oz Vodka
1/2 oz St Germain Elderflower Liquer
3/4 oz Freshly pressed lemon juice
5 oz Sonoma Cider The Pitchfork (pear)
1 dash Peychaud's Bitters
garnish White rose petal

In a large wine glass add spirit, juice and cider. Fill glass with ice, garnish and serve.

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Pear-Mail

1 oz Flor De Caña Rum
1/2 oz Freshly pressed lime juice
1/2 oz Clover honey syrup
5 oz Sonoma Cider The Pitchfork (pear)
garnish Sliced pear fan

In an old fashioned glass, add spirit, juice, and cider. Fill glass with ice, garnish and serve.

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Skyscraper

1 oz Buffalo Trace Kentucky Bourbon
1/2 oz Martini and Rossi Sweet Vermouth
5 oz Sonoma Cider The Hatchet (apple)
1 dash Angostura Bitters
garnish Cherry on a pick

In a highball glass, add spirits, bitters, and cider. Fill glass with ice, garnish and serve.

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High and Dry

1 oz Dolin Dry Vermouth
1 oz Freshly pressed grapefruit juice
5 oz Sonoma Cider The Pitchfork (pear)
garnish Wide grapefruit disc

In a highball glass, add spirit, juice and cider. Fill glass with ice, garnish and serve.

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Mai Cider

1 oz Appleton Estate V/X Jamaican Rum
1/2 oz Grand Marnier Orange Liqueur
1/2 oz Freshly pressed lime juice
1/4 oz Orgeat Almond Syrup
5 oz Sonoma Cider The Hatchet (apple)
garnish mint sprig, dried apple ring

In an old fashioned glass, add spirits, syrups, juice and cider. Fill glass with ice, garnish and serve.

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Blackberry Cider-Side

5 blackberries
1/3 pint Fresh mint, loose
1 1/2 oz Aviation Gin
1/2 oz Freshly pressed lemon juice
1/2 oz Simple Syrup
3 oz Sonoma Cider The Hatchet (apple)
garnish mint sprig, lemon wedge

In a pint glass add blackberries, mint, spirit and juice and hand press with a muddler. Fill glass with ice and shake vigorously for 6 seconds. Double fine strain into an old fashioned glass over fresh ice and garnish.

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The Hatchet's Bounty

1.5 oz St. George Botanivore Gin
.5 oz Gran Gala Orange Liqueur
.5 oz Cranberry Simple Syrup
Small Pinch Cinnamon
Nickel sized Piece of Ginger
3 oz The Hatchet
1 oz Egg White
Sprinkle Nutmeg
Garnish Orange Zest

Whip egg white with mixer until it forms peaks. Set egg white aside while you finish the cocktail (don't let sit for too long--after a few minutes the egg will "break". Muddle first 5 ingredients and then shake with ice for 15 seconds. Strain into rocks glass. Top with cider and fill with ice but leave 1/2" room at top of glass. Spoon stiff egg white over the top and dab with spoon to form little peaks. Sprinkle nutmeg and zest orange to garnish.

Cranberry simply syrup
2 1/4 cups fresh or frozen cranberries (8 ounces)
1/2 cup sugar
1 cup water

In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.

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Cran Master Sage

1.5 oz St. George Botanivore Gin
.75 oz Cranberry Simple Syrup
4 Sage Leaves
.5 oz Honey Syrup
1/4 Lemon
4 oz The Hatchet

Muddle sage with all ingredients but cider. Shake with ice for 15 seconds and strain into glass. Top with 4 oz cider and then fill glass with ice. Garnish with sage leaf and cranberries on a pick.

Cranberry simply syrup
2 1/4 cups fresh or frozen cranberries (8 ounces)
1/2 cup sugar
1 cup water

In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.

Honey Syrup
1/2 cup honey
1/2 cup boiling water

Boil water. Dissolve the honey in the water and put in a jar with lid to preserve.

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Snow Apple Cap

1.5oz St. George Botanivore Gin
4 Sage Leaves
.75oz Honey Syrup
.75 oz Sweet Vermouth
Sprinkle Cinnamon
3 oz The Hatchet
1 Egg White
Sprinkle Nutmeg

Muddle sage with gin in a mixing glass. Add honey syrup, sweet vermouth and a small pinch of cinnamon and then shake with ice for 15 seconds. Strain into glass, add cider and then fill with ice leaving 1/2". Top with stiff egg white, sprinkle with nutmeg and garnish with sage leaves.

Honey Syrup
1/2 cup honey
1/2 cup boiling water

Boil water. Dissolve the honey in the water and put in a jar with lid to preserve.

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Cider Blossom

.5 oz Lavender Simple Syrup
4-5 drops Lemon Juice
5 oz The Hatchet
Garnish Lemon Twist

Pour simple syrup and cider into champagne flute and top with 4-5 drops lemon juice. Garnish with a twist and fresh lavender blossoms if you have them.

Lavender Simply Syrup
1 cup water
1/2 cup sugar
1/4 cup lavender blossoms

In a small saucepan bring water, sugar and lavender to a simmer over medium heat. Cover with a lid and reduce heat to low and simmer for 5 minutes. Turn off the heat and allow to steep for 20 minutes. Strain through a fine-mesh sieve. Discard lavender.

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The Tree Topper

.5 oz Luxardo Bitter
.5 oz Cranberry Simple Syrup
.5 oz The Hatchet
1 Sprig Rosemary
1 Star Anise, Whole

Ensure the cider is very cold before serving. Pour Luxardo and cranberry simple syrup into champagne flute and top with cider. Garnish with rosemary-anise tree garnish.
For the garnish: Cut rosemary sprigs so that they sit 1" below the rim of the glass. Ensure you trim off the top of the rosemary sprig that is green and soft (cut down to the rigid part). Remove one or two points from the star anise to expose the center circle. Using a push pin or small nail create a hole to insert the rosemary sprig into. Be gentle and don’t go past the center of the star anise when making the hole or it will break.

Cranberry simply syrup
2 1/4 cups fresh or frozen cranberries (8 ounces)
1/2 cup sugar
1 cup water

In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.

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