In-Cider’s Guide to the Holiday Season with ANGRY ORCHARD

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Your cider of choice is equally as delicious used as a special ingredient!

 Whether your opting for a cider-infused Oven Roasted Lamb Rack and Potato and Rutabaga Mash or including in your favorite cocktail recipe, like a hot “Cozy at the Orchard” cocktail, Angry Orchard has you covered.

Check out some exciting ciders and food pairing suggestions for the holiday season.



 Angry Orchard The Muse (7.7% ABV)

The Muse

o Inspired by slightly sweet demi-sec champagne and sparkling wines, The Muse is the perfect choice for celebratory occasions, and comes in a beautiful 750 mL bottle. Aged on French oak, The Muse has a sweet upfront and bright acidity, finishing slightly dry with a lingering sweet apple note. The French oak imparts notes of clove and hints of vanilla.

o Food Pairing Suggestion: With its medium body and light effervescence, The Muse is a wonderful complement to dishes of varying weight and texture, such as cider-infused Potato and Rutabaga Mash.


 Angry Orchard Crisp Apple (5% ABV)

Angry Orchard Crisp Apple

o As our flagship cider, this style offers the perfect balance of sweetness and bright acidity from culinary apples combined with the dryness of traditional cider-making apples, resulting in a complex, yet refreshing, hard cider. It tastes just like biting into a fresh apple.

o Food Pairing Suggestion: The natural sweetness in Crisp Apple can calm the heat of spicier dishes, but its body and flavor complement bigger flavors in dishes, such as spiced holiday meats like a cider-infused Oven Roasted Lamb Rack.


Cozy at the Orchard

Cozy at the Orchard

4 oz. Angry Orchard Crisp Apple
1.5 oz. Brown Butter Washed Bourbon**
0.5 oz. Cinnamon Syrup***
0.25 oz. Lemon Juice

Method: Add all ingredients in a pot and heat until warm – do not boil. When warmed, add to a toddy glass and garnish with grated nutmeg.

**Brown Butter Washed Bourbon

4 oz. Butter (1 stick)
750 ml Bourbon

Method: Warm a pan over medium high heat. Add butter and allow to melt. Cook until slightly browned. Pour whiskey into a quart sized container. Add browned butter to the whiskey. Cover mixture and place in the freezer overnight or until butter separates and becomes hard. Strain mixture through a fine strainer. Pour back into original bottle and store in the fridge.

***Cinnamon Syrup
1 cup Sugar
1 cup Water
5 Cinnamon Sticks

Method: Add sugar, water and cinnamon sticks to a pot and bring to a boil. Allow to simmer for 20 minutes. Remove from heat and allow to cool. Remove cinnamon sticks with the slotted spoon.



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