“I love adding cider to my cocktail recipes, because it’s just so fresh! Its acidity helps create a complex and interesting balance when mixed with other ingredients,” explains Vincent Vaillancourt-Séguin.
The rosé cocktail
120 ml (4 oz.) Vergers Petit & Fils sparkling rosé cider
30 ml (1 oz.) cranberry syrup
1 drop cherry bitters
- Pour cider directly into a wine glass or champagne flute.
- Carefully add cranberry syrup and cherry bitters. The syrup will settle at the bottom of the glass, creating a gorgeous gradient colour.
- Garnish with a few basil leaves and lemon zest.
The sparkling cocktail
- In a 12 oz. Collins or Zombie glass, add all ingredients and stir using a bar spoon.
- Garnish with a flower for an added burst of freshness.
60 ml (2 oz.) Michel Jodoin apple brandy
30 ml (1 oz.) spiced apple syrup
2 drops orange Angostura
- In an old-fashioned glass, stir together all ingredients using a bar spoon.
- Add a few ice cubes at a time, in order to avoid diluting the drink.
- Garnish with an orange zest and a star anise.