Cider Cup A la Ensor (Cider Cup #9)
Courtesy of John Codd, lead bartender of Gaspar’s Cognac Room, San Francisco CA
Gaspar’s Cognac Room has 50 brandy-based cocktails, many perfect for cold nights. For the holidays, however, Codd prefers a drink called a cup. “So what’s the difference between a punch and cup? Punch is made with wine, generally iced, and a cup would include whiskey, brandy or beer, and might be served hot. Perhaps more to the point, cups are often associated with festivities.” This is one his personal favorites, which you won’t find at Gaspar.
- 10 ounces Germain-Robin brandy
- 5 ounces St. George Spiced Pear
- 5 ounces lemon juice
- 5 ounces pineapple juice
- 3 ounces simple syrup
- 20 ounces apple cider
- Sliced cucumber, for garnish
- Lemon peels, for garnish
Combine liquors, lemon juice, pineapple juice and syrup in pitcher or bowl over fresh ice or big block ice, with apple cider added on top. Serve in a rocks glass or “cup.” Garnish with the cucumber and a lemon peel. Serves 5–6.