Local Bartenders Show There’s More Than One Way to Drink Hard Cider This Season

In addition to cocktails, Rekorderlig Spiced Hard Apple Cider is great served on its own, #HotOrCold, as a straight-out-of-the-bottle mulled cider.

Rekorderlig’s seasonal Spiced Apple Hard Cider celebrated its U.S. launch last week at Bushwick’s The Noble Experiment by inviting three of New York’s top bartenders to show off their favorite cocktail preparations for Sweden’s premium hard cider.

Krissy Harris, bartender and co-owner at The Wren, mixed Rekorderlig Spiced Hard Apple Cider with burnt buttered rye whiskey from the Finger Lakes and apple cider vinegar from Vermont to create “The North Country.”

“‘The North Country’ is inspired by living in the northeast, and abundant amounts of apple, and fall in general… I just wanted to evoke fall in a glass in an interesting way, with the roundness of the butter, and the astringency of the vinegar,” said Harris.

Michael Belasco of Grey Lady and Jelani Johnson of Owney’s Rum (who operate The Noble Experiment) provided cocktails of their own as well. Belasco’s “The Appleseed Cast” showcased Rekorderlig Spiced Hard Apple Cider alongside the fruity flavors of applejack, lemon and lime, mixed with Fernet-Branca and garnished with cassia bark. Johnson’s Over the River mixed the spiced cider with Owney’s White Rum, locally produced in Brooklyn, with a little bit of lemon juice and overproof rum for some edge and sugar syrup and walnut liqueur for rounded sweetness.

In addition to cocktails, Rekorderlig Spiced Hard Apple Cider is great served on its own, #HotOrCold, as a straight-out-of-the-bottle mulled cider. According to Joel Persson, Rekorderlig Global Brand Ambassador, “there’s no need to forage through your kitchen looking for obscure mulling spices. Rekorderlig Spiced Apple Hard Cider has the distinctive flavors of the season straight out of the bottle.”

Cold cider was available at the bar with Rekorderlig’s signature “perfect serve” over ice and garnished with fresh fruit, and hot cider was served out of custom-branded heating urns, made especially for Rekorderlig events.

This post was made possible by Rekorderlig. 

Newsletter

Categories

Tags

Ben Jay

Ben Jay is a freelance journalist and photographer. In addition to Edible, he’s also contributed to WNYC’s The Leonard Lopate Show, Gothamist, Deadspin, the Village Voice, and more. His hobbies include dark beer and brisket.