« Winter Cocktail » – our top pick
How about a cider cocktail this winter ? Are you more of a whisky, cognac, rum or low-alcohol fan ? There’s something for every taste !
« Cidre Chaud » by Camille Vidal, Madame Saint-Germain
A cocktail that’ll warm you up this winter. Head to St-Germain’s London pop-up ‘Winter Bloom’ or read more on Camille Vidal’s blog, Maison Wellness.
The recipe :
- 80ml SASSY Cidre Brut The Iconic
- 10ml Cognac
- 20ml St-Germain Elderflower Liqueur
- 20ml cloudy apple juice
- Spices (cinnamon, aniseed, lemon zest)
“Winter Tiki” by Quaff Magazine
Take some whisky, a bit of Procrastination, add our very own The Virtuous pear cidre and a dash of maple syrup… all your essentials for the perfect winter !
This is a cocktail to enjoy with a gourmet dessert : you can find more information on Quaff Magazine
The recipe :
- 15cl SASSY The Virtuous pear cidre
- 2cl H.Theoria Procrastination
- 4cl Whisky
- 2cl Lemon juice
- 1,5cl Maple syrup
- 5 drops of orange bitters
- A dash of egg white (optional)
Garnish : pear, ground cinnamon
“Incider Cocktail” by Cocotte, London
Notting Hill’s delicious Cocotte restaurant is serving up a cocktail with a mix of fruity flavours this winter. Perfect for quenching your thirst after a stroll around the area’s colourful streets !
The recipe :
- Top up SASSY The Iconic, brut cidre
- 25ml Homemade infused rum
- 25ml Belsazar Vermouth
- Fresh grapefruit
“Pomme Empoisonnée” by Quaff Magazine
The Passionate rosé cidre pairs perfectly with Hystérie, and the nuts bring a real softness to this winter cocktail, mixed by the talented team at Quaff Magazine.
Pair with strong cheese or apple/red fruit-based desserts !
The recipe :
- 12 cl SASSY The Passionate rosé cidre
- 3 cl H.Theoria Hystérie
- 1,5 cl Amaretto
- 3 drops of nut bitters
Garnish : cinnamon flambé, nuts
The “SASSY Chocolate”, by Notes Coffee
Could there be anything better than a chocolate-flavoured cocktail to fight off the winter blues ? This one is being whipped up by Notes cafes across London to celebrate the end of the year in style.
The recipe :
“Mulled Cider” at the Pavillon des Canaux
Welcome to the Pavillon des Canaux, a bar in the style of a traditional house that overlooks the bassin de la Villette in Paris.
On the menu you’ll find the ‘Mulled Cider’ ; a hot cider with a twist.
The recipe :
- 15cl SASSY The Iconic, brut cidre
- 1/2 Squeezed lemon
- 5cl Rum
Also to discover :
The “Smoking Hot”
- 40ml Fair. Rhum
- 15ml Apple syrup and salted caramel
- 15ml Lemon juice
- Top-up SASSY The Virtuous pear cidre
Garnish : caramelised apple
“SASSY Delight”
- 35ml FAIR. Quinoa Vodka
- 10ml Lemon juice
- 10ml Cinnamon syrup
- Top-up SASSY The Iconic, brut cidre
Garnish : ground cinnamon
