Apple flavors make a great foundation for building drinks. They play well in a shaker with a wide variety of herbs and spices, citrus flavors, and other craft spirits, so it’s no wonder beverage directors and mixologists are embracing the region’s terroir- driven ciders and apple spirits to create new recipes and reinvent the classics. We tapped a few local outposts and Manhattan’s best bars for these tasty pomme-focused cocktails to try at home.

Newburgh Cidertini

6 MINT LEAVES
1 oz HOUSE INFUSED CITRUS VODKA 1 oz LEMON JUICE
.5 oz APPLE INFUSED VERMOUTH
.5 oz YELLOW CHARTREUSE
GRAFT HOP TROPIC CIDER

Muddle mint then add ice to shaker. Pour in lemon juice, vermouth, Chartreuse, and vodka. Shake then strain into snifter. Top with half a can of cider.
Courtesy Steven Aigner / Mixologist / Liberty Street Bistro / Newburgh, NY
Photo (above): John C. Pugh

Wassail_web_USEPell Estate

1.5 oz NEVERSINK SPIRITS APPLE BRANDY
1 oz UNCOUTH VERMOUTH APPLE MINT
1 oz ORCHARD HILL TEN66 POMMEAU

Stir ingredients together and strain into cocktail glass. Garnish with orange twist.
Courtesy Dan Pucci / Beverage Director / Wassail / New York, NY

Ten66-Cocktail2_web_USECome Hill or High Water

1 oz ORCHARD HILL TEN66 POMMEAU
.75 oz BLACK DIRT APPLE JACK
.5 oz LUSTAU “ESCUADRILLA” AMONTILLADO SHERRY
.25 oz HONEY SYRUP
.25 oz VICARIO NOCINO WALNUT LIQUEUR

Stir ingredients together and strain into cocktail glass. Garnish with lemon peel.
Courtesy Stephanie Schneider / Owner, Mixologist / Huckleberry Bar / Brooklyn, NY

DeereMountain_J4A5776_web_USE

All Souls Reviver #1

1.5 oz MAISON ROUGE COGNAC V.S.
.75 oz HUDSON VALLEY DISTILLERS FINE SHINE APPLEJACK
.75 oz CARDAMARO
.25oz BLUME MARILLEN
APRICOT BRANDY
Stir until balanced, then strain into cocktail glass. Garnish with dried violet flowers.
Courtesy Artem Grishin / Beverage Director / Deer Mountain Inn / Tannersville, NY