Sheppy’s Cider in Somerset has teamed up with leading bar consultancy BlackLeaf Events to develop a range of cocktails and long drinks.
Aiming to show how innovative and creative cider can be, BlackLeaf’s bartenders have created eight cocktails with Sheppy’s Oak Matured Vintage, Sheppy’s Dabinett Apple, Sheppy’s Cider with Raspberry and Kingston Black, made from a rare old Somerset apple.
Cherry Dab (pictured top)
25ml Jim Beam Maple Bourbon
50ml Cherry juice
5ml Fresh lime juice
Top with Sheppy’s Dabinett Apple Cider
Add all ingredients to a rocks glass filled with cubed ice. Stir well to mix and garnish with an apple fan and cherry.
50ml Brugal Añejo rum
25ml Fresh lime juice
8-10 Mint leaves
15ml Sugar syrup
125ml Sheppy’s Dabinett Apple Cider
Gently muddle mint leaves in the lime juice, rum and sugar syrup. Fill the glass with cubed or crushed ice and pour over Dabinett Apple Cider. Stir to mix and garnish with a mint sprig.
Taunton Shrub (pictured above)
25ml Riggs Shrubb alcoholic cordial
4 Fresh Mint leaves
125ml Sheppy’s Cider with Raspberry
Fill a handled half pint glass with cubed ice and add all ingredients. Stir well to mix and garnish with a mint sprig and lemon twist.
Ginger Is King
25ml Monkey Shoulder whisky
2 Dashes Angostura Bitters
25ml Apple juice
100ml Sheppy’s Kingston Black Cider
Fill a handled half pint glass with cubed ice and pour over all ingredients except ginger beer. Stir well to mix. Gently layer the ginger beer on top. No garnish needed.
50ml Chase Marmalade Vodka
15ml Fresh lemon juice
200ml Sheppy’s Vintage
Fill a highball glass with cubed ice and add all the ingredients. Stir to mix well. Cut a thick peel of pink grapefruit, spray oils over the drink, twist and garnish.
Somerset Collins (pictured above)
25ml Maker’s Mark Bourbon
15ml Fresh lemon juice
10ml Sugar syrup
250ml Sheppy’s Cider with Raspberry
Fill a large brandy balloon with cubed ice and pour over all ingredients. Stir well and garnish with a couple of fresh raspberries.
1 Brown Sugar cube
3 Drops Chocolate bitters
50ml Aged rum
125ml Sheppy’s Vintage
Place a napkin on top of a large brandy balloon with the brown sugar cube in the middle. Soak the cube in bitters and drop into the glass. Crush the soaked sugar cube, add the rum and an ice cube. Stir to dissolve. Once dissolved add 4 or 5 more ice cubes and top with Sheppy’s Vintage Reserve. Garnish with an apple wedge.
Kingston Pear (pictured below)
25ml Charles Martell Jack High
5ml Runny honey
10ml Xante pear liqueur
Top with Sheppy’s Kingston Black Cider
Add honey, Jack High and Xante to a champagne flute and stir well to dissolve honey. Top with Sheppy’s Kingston Black Cider and garnish with a pear slice.