This version of the Long Island Iced Tea is warmed up with a fall-flavored theme. Subbing barrel-aged gin, honey-infused vodka, and aged rum makes for a richer flavor profile. All of these flavors marry perfectly with sparkling cider. The result is a crisp, bright, cozy cocktail that is still deceptively on the strong side.
1 apple, sliced roughly into eighths or large chunks
Jayme is a freelance writer and photographer, aspiring wine-maker, and Certified Sommelier in Denver, Colorado. When she’s not selling wine on the floor at the restaurant, she can be found in her garden or kitchen. Jayme curates the blog, holly & flora, where she writes about cultivating, cocktailing, and creating, from garden to glass.
Frozen Peach & Chambord Mezcal Margarita
Although gin is my truest love, I have been fixated on both tequila and Mezcal lately. There is something about margaritas and tequila-based cocktails that beckon the arriving of summer, and this one is hard to resist.
Many claim to be the creators of this young-at-heart staple (all with slightly differing ingredient lists), but this version is the real deal. And while the name of this classic cocktail is misleading, very few actually liken the taste to a real iced tea. One thing we know for sure is that this cocktail has certainly made a name for itself outside of Long Island.
Not every cocktail has to pack a high-alcohol punch to be delicious. This particular spring sipper features fresh cucumber, dill, and spring pea pods, along with low ABV Junmai sake. It’s light, refreshing, and sessionable. Cheers!
This is a twist on a classic cocktail, the Sidecar. Cognac is replaced with a more rustic Armagnac, and Cointreau is replaced with Solerno blood orange liqueur. The resulting combination is tart and citrusy, yet balanced and rich, set off with a cinnamon-sugar rim.
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