Category Archives: Cocktails

The “It” Beverage of The Summer of 2018

It’s official. Now that we’re in the thick of the summer of 2018 we can indeed call it: The beverage of the season is, drum roll please, the canned cocktail. This ready-to-drink format has taken not just our store, but the whole country by storm. Seems gazillions of you have taken a shine to these little aluminum canisters and the well-made, thoughtful, delicious drinks inside of them. And you’re taking them to your porches, your decks, stoops, parks, beaches and boats in record numbers.

Producers of many leading brands have rushed their versions of canned cocktails to market, which has unfortunately resulted in a glut of questionable offerings that deliver less quality and more hangover. Our team has tasted so many of them this season that they’ve lost track. But what we haven’t lost track of is our drive to separate the bad from the good, to find the tastiest, well-crafted, most fun versions of this super popular format for you.

Here are 11 we’ve added to our shelves and coolers over the past month that we just love. Most are new, others are so good we’re calling them the classics already.

Sons of Liberty Loyal 9 Blueberry Lemonade
Yep, our pals from just down the road took their incredibly popular vodka lemonade and made it more New-England-Summer by adding blueberry to the mix. It’s a touch lower in alcohol than the straight lemonade version and we love love love its refreshing, winning style.
$11.99 / 4pk
$2.99 / single

Half-Seas Sparkling Cocktails
Serious cocktail aficionados will find much to love in this line of premium bubbles made by the team behind the popular Seattle-based Scrappy’s Bitters. Each offering is made with real distilled spirits, pure cane syrup and natural flavors. They’re solid cocktails, and are as tasty as the day is long.

Half-Seas Bramble
The original Bramble cocktail was created in London in the 1980s and is a mashup of dry London gin, tart citrus and juicy berries. This sparkling version pays tribute to the OG recipe and adds a touch of effervescence for a delightful tingle. It’s an incredibly balanced, dry, adult cocktail in a fun-sized format.
$15.99 / 4pk
$4.49 / single

Half-Seas Daiquiri
The Daiquiri is arguably one of the most well-known cocktails in the world, and this canned sparkling version remains true to the original ingredients, with white rum, tart limes, sweet pure cane sugar, and the added twist of effervescence. It’s refreshing – and the only way it could possibly be easier to enjoy would be if we drank it for you. Which we’re happy to do.
$15.99 / 4pk
$4.49 / single

Half-Seas Paloma
A mix the finest Mexican tequila with Half-Seas’ own all-natural, refreshing grapefruit soda, pure cane syrup, and zesty lime make this a not-to-be missed summer treat. Bring on a platter of fish tacos, please!
$15.99 / 4pk
$4.49 / single

Bravazzi Blood Orange Hard Italian Soda
Inspired by the iconic Italian fruit sodas, these hard versions are made with lots of amore and nothing artificial. They’re bright, fizzy and fruity thanks to real fruit juice and natural cane sugar. One sip and you’ll feel as if you’re on the Amalfi Coast!
$8.99 / 6pk
$2.25 / single

Joia Sparkling Greyhound
Come on, folks. There’s so much to love here. Premium vodka with all-natural grapefruit, chamomile and cardamom. This bubbly cocktail is low in sugar and calories if that sort of thing matters to you. If it doesn’t, drink it because it’s really, really, tasty.
$12.99 / 4pk
$3.99 / single

Monaco Cocktails
And for something a bit different – you can’t go wrong with the $2.99-a-pop Monaco cocktails given the pure amount of flavor punch packed into each can.

Monaco Mango Peach
This is a sweet and easy treat for a hot day. Freshly pressed mango juice flavor is blended with two shots of peach vodka. Nothing cerebral – and nothing wrong – with that!
$2.99 / single

Monaco Tequila Lime Crush
100% blue agave tequila and fresh lime flavors. Nothing more. Nothing less.
$2.99 / single

Monaco Citrus Rush
They say it’s like an adult energy drink. We say why not. It’s vodka infused with citrus & vanilla flavors for a sweet kick and a smooth finish.
$2.99 / single

Fishers Island Lemonade
So though it’s not technically new to our shelves (we’ve carried it for the past several seasons), this can deserves a spot on this list because it delivers, year after year, a super refreshing, slightly sweet, slightly tart bang for your buck. Is $5 a lot for one can? We don’t think so, when you consider each can contains the equivalent of two well-made cocktails. Enjoy with care: it’s scrumptious flavor packs a high-alcohol wallop.
$14.99 / 4pk
$4.99 / single

Ramona Ruby Grapefruit Spritz
This wine-based cocktail made its debut at Bottles last year, but we’re including it here because it’s terrific an a no-brainer for delicious summer fun. It’s an organic ruby red grapefruit wine spritzer that all the cool kids with great taste are drinking. It’s dry and balanced and refreshing – and look at that spectacular packaging!
$19.99 / 4pk
$5.49 / single

Cheers & enjoy!

prices subject to change

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Our Favorite Bottle For Spritzing

If it’s summer at Bottles you can be sure we’re spritzing. We’re taking a few of our favorite bottles, mixing them with seltzer or sparkling wine, pouring them over ice in a big wine glass and enjoying the good life.

For the fizz in our spritzers this year, we’re turning to the Anno Domini 47 Prosecco, aka the AD47. It’s a beautiful bottle we brought in a few months back and one that has already become a store best-seller. It’s made from organically-grown grapes, is light and bubbly but also incredibly round, smooth and creamy, without a bitterness that some prosecco has. It’s incredibly drinkable and fantastic on its own, though priced gently enough ($13.99) to be used as the frizzante that you’ll need in your spritz.

Last year our wine director Melissa visited the winery where the AD47 is made, in the Treviso region of Veneto, about 40 minutes north of Venice. (Check out the darling little glera grapes on the vines, below.) There she learned that the wine is named after the year in which construction ended on the Claudius Augustus, one of the most important Roman roads, and along which much of the winery’s vineyards grow.

The packaging is a knock-out too: A simple and elegant label paired with the traditional prosecco closure of a straight-sided cork and string (spago). To open, simply remove the string and gently but firmly use a corkscrew to withdraw the cork. Although prosecco doesn’t have as much pressure in the bottle as does Champagne, you should always take care when opening bubbles, and always be sure you’re opening a chilled bottle.

To make a spritz of your own, here’s our Spritzer 101 guide, with recipes and inspiration.

Happy Summer!

price subject to change

 

Cocktails For A Crowd

When entertaining at home there’s perhaps no more stressful time than those first few minutes when guests have arrived, but you’ve yet to light the candles, put the roast in the oven, or get dressed. 

To lessen that crunch-time agita, consider setting out a simple but impressive drinks spread that your guests can easily help themselves to while you finish your prep. And with just a little bit of advance planning, you can offer bar-quality cocktails without having to play bartender when there’s so much else to do. 

What we like best about this first recipe, created by Kayleigh Speck, bar manager at The East End, is that you can make it three days in advance. This means you can have your Thanksgiving cocktails done and off your mind on the Tuesday before. 

One batch of this seasonally-spot-on and absolutely delicious recipe makes enough for a welcome cocktail for 8-10 people. It’s a snap to make, and can be easily stored and served in 33oz glass swing-top bottles. We sell this version at Bottles for just $5.99 (plus tax).

So whip up and bottle a batch or two on Tuesday and forget about it until Thursday, just before your guests arrive. All you’ll have to do then is set the bottles out on ice, alongside cocktail glasses and a bowl of orange peels for garnish, then get back to the business of the million last minute bits that will need your attention.
The Apple of My Eye, For A Crowd
8 oz bourbon
8 oz apple brandy
6 oz sweet vermouth
4 oz cointreau
3 oz water (for dilution)
8 – 10 dashes Angostura Bitters
Garnish: orange peel

Makes approximately 32 oz, enough for 8-10 guests

Combine all ingredients and mix thoroughly. This batch can be pre-bottled up to 3 days in advance, sealed in latch top bottles, and refrigerated. Serve chilled, poured into cocktail glasses and garnished with an orange peel.

Equally as impressive – and just as easy – is the tried, true, traditional and totally cool punchbowl presentation. All that the recipe below, also created by Kayleigh, requires is that you 
pour all of the ingredients together in a punchbowl over a big block of ice just before you guests arrive. (And if you forget to prepare your large-format ice the night before, don’t fret: the punch is just as good over individual ice cubes in the punch mugs.)
FINE-Apple Punch, For A Crowd
Makes approximately 32 oz, enough for 8-10 guests
6 oz gin
2 oz cointreau
½ oz Allspice Dram***
6 oz lemon juice
8 oz pineapple juice
10 oz sparkling apple cider (non-alcohol)
Large format ice (formed in a bundt pan, or large cubes)
Garnish: cinnamon stick

 
Combine all ingredients in a large punch bowl over large ice cubes or an ice-mold. To serve, ladle into punch glasses and garnish with a cinnamon stick.

***A note on Allspice Dram: this bitter and super sweet rum based liqueur is spiced (with allspice, natch), and is a key component in many of the tiki drinks that Kayleigh and her team make at The East End. It’s also terrific in an Old Fashioned, and several tequila-based cocktails. Given its unique flavor and versatility, It should be on any serious home bar.

Happy Thanksgiving!

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(prices subject to change)

El Diablo – An Easy Late-Summer Cocktail

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We’re not entirely sure why this iconic tequila-based cocktail isn’t more popular among the general drinks-lovin’ public. After all, it’s easy to make, distinctive, delicious and a perennial bartender favorite.

To right that wrong we’ve teamed up with our friends at The East End to concoct an updated spicy take on the classic El Diablo. Bar Manager Kayleigh Speck swapped out tequila for mezcal, and amp’d up the spice with the addition of a habanero shrub. She shakes it with creme de cassis, and lime juice, adds ginger beer and presto: the  iconic cocktail gets the attention it deserves.

More on that mezcal: We’ve chosen the Mezcales de Leyenda given its superior taste and its commitment to quality and the environment: its business practices are responsible straight through farming to bottling. For this recipe we’re using the Oaxaca Blanco for its lemongrass aromas and flavors of lemons, herbs and cooked agave.

Head to the store to pick up your bottle — $5 off through August 2017 — for this cocktail (or just for sipping – it’s that good) then head to The East End to taste their El Diablo on tap!

The East End’s El Diablo

1½ oz Mezcales de Leyenda Oaxaca
½ oz Merlet Creme de Cassis
½ oz Fresh Lime Juice
2 Dashes Habanero Shrub (Bittermens Hellfire is a good one)
Approx. 4oz Ginger Beer
Lime wedge for garnish

Combine all ingredients, except ginger beer, to a shaker with ice and shake. Fine-strain into highball or Collins glass with fresh ice, top with ginger beer and garnish.

Cheers!

How To Tap A Watermelon

watermelon8If you’re looking for a way to amp up your summer get-together that requires minimal effort but delights even the most cynical New Englander, look no further. For some unknown reason, filling a non-conventional vessel with fresh juice and booze provokes giddiness and pure joy. I should know – I’ve tapped countless pumpkins and pineapples and still get excited to see fresh cocktails come out of the spout.

Below are some tips and instructions on how to tap a summer classic – the watermelon. With a couple of simple tools and about 20 minutes of effort (tops), you (and your watermelon) will be the hit of the summer.

I used Square One Cucumber Vodka to spike our juice, but feel free to get creative and mix it up with other spirits. Whether you want to tap a watermelon (or a cantaloupe)! you can follow these instructions. Add gin, vodka, tequila – whatever your heart desires, and feel free to garnish with fresh herbs for extra flair!

You will need:

1 watermelon (or fruit vessel of your choice)
1 keg spout (Amazon is your friend – it shouldn’t cost more than $15)
A cutting board
A chef’s knife
A paring knife
A large, sturdy spoon or ice cream scoop
A large bowl
A small bowl (to rest the melon on)
A blender
Booze of your choice (a 750ml bottle is plenty for average sized melons), such as Square One Cucumber Vodka.

When selecting your melon, look for one that can stand upright on its own and has somewhat of a flat-sided surface (that’s where you’ll put your tap). For a juicy watermelon, be sure to select one with a yellow base or side. It may not be pretty to look at, but it’s a sign that the melon is ripe, as the yellow spot is where it sat during the ripening process.

Using the chef’s knife, level the bottom of your melon (if it doesn’t stand totally straight on its own). Cut slowly, taking off just a little at a time. The exposed fruit should be mostly pith and rind, with little to no pink showing.
watermelon2Next, cut 1/4 off of the top of the melon, giving yourself enough room to scoop out the flesh and plenty of space to insert the spout. Scoop out the insides, reserving them in your large bowl. Be careful not to scoop too close to the bottom. Save the top as a lid for the finished watermelon “keg.”
watermelon3Place the small bowl upside down and rest your melon on it. From there you can gauge where you’d like to insert the spout. Keep in mind that it will have to be submerged low within in the cocktail for it to work, but not so low that your guests will have a hard time pouring into their drink. I’ve always had luck cutting about two inches below the middle of the melon.

Once you have your designated spot, make an indentation by carefully putting medium pressure on the pourer, and twisting it lightly into the fruit. Once you have an outline, carefully use your paring knife to cut the hole out, starting out small and cutting away slowly, stopping now and then to test and see if your pourer fits.
watermelon6Once your spout is inserted, assemble the washers inside the melon according to the manufacturer’s instructions. These washers will hold the spout in place.

Next, put the fruit you’ve carved out of the melon into a blender, and liquify.

Now you’re ready to assemble your cocktail. I recommend using a 3:1 ratio of juice to booze. This keeps the cocktail fairly light if you’re out soaking up the New England sun on a hot day. The ratio will change, though, based on the size of your melon. If it’s on the larger size, you’ll want to use a touch more spirit.
watermelon7Once you have your liquids measured, add them to your melon, stir, and get to drinking! If you plan on putting the top of the melon back on to cover the juice, keep it slightly ajar, as some air circulation is needed to ensure a robust cocktail stream.

Serve over ice, and garnish with fresh mint, basil or cucumber.
watermelon9Cheers – have fun with this, and Happy Summer!
-Alex

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A Cocktail To Cure Hangovers?

chilcano2
In researching South American cocktails to serve at the book signing we just co-hosted for local author Peter Andreas’s “thoroughly engrossing”** memoir Rebel Mother: My Childhood Chasing The Revolution, we came across the Chilcano. Its base is pisco, the grape brandy that originated in either Peru or Chile, depending on where you happen to be, and is traditionally mixed with lime juice, ginger ale, and bitters.

Much like the history of pisco, the backstory on the Chicano cocktail itself is up for debate. One theory holds that it was named after the chilcano de pescado, a concentrated fish soup that Peruvians consume after a long night of celebrating to restore their energy: The fresh, kicky aftertaste left by the copious amounts of lemon and fragrant herbs used in the soup is said to “raise the dead.” And like its namesake, the Chilcano cocktail accents its base with loads of citrus (lime juice) and aromatics (in this case, ginger), flavors that are said to slough off the effects of too much partying.

Whether or not you choose to believe this convenient tale, know that the Chilcano is an incredibly popular drink in Peru to this day. So much so, the country devotes an entire week to celebrating the drink in its many forms.

We had fun serving our version of the Chilcano, which amps up the aromatics with the addition of fresh mint, and an extra splash of ginger via Domain de Canton liqueur. We also added a touch of simple syrup to even out pisco’s inherent flavors, which some pisco-newbies consider too earthy. Omit the syrup if you’re already among the converted.

It’s an incredibly easy drink to make, and is perfect for hot summer nights (and the painful mornings that follow).

The Chilcano de Bottles

2 oz pisco
¼ oz fresh lime juice
¼ oz Domaine de Canton ginger liqueur
½ oz simple syrup, or to taste
4 oz ginger ale
At least 2 mint, plus more for garnish

Combine all ingredients in a cocktail shaker with ice and shake until chilled. Pour into a glass, ice and all, and garnish with more mint. Enjoy!

**That’s what The New York Times had to say about Peter’s book. And we agree. Which is why you should hop down to Books on the Square to purchase your signed copy today.

Cheers!
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A Boozy Play List For Brandy Cocktails

Brandy’s dandy whether sipped after dinner, or when mixed into a cocktail, as we like to do. The classic Brandy Alexander, a creamy treat made popular in the early 20th century, still holds its own today, but for simpler, less-sweet brandy beverages consider the Brave & Strong, and Glory Days.

Both cocktails are from Copper & Kings, the Kentucky distiller that fashions its American brandies on American whiskey and American music. Yes, music: the distillery has five major sub-woofers in their maturation cellar through which they pulse music (a bass note in particular). This pulsation causes the brandy-filled barrels in the cellar to jostle, which increases the contact time between the brandy and the charred barrels. And if you remember your Aging 101 class, increased contact time = more complex flavor. Cool, right?

Don’t believe us? Visit the Copper & Kings website, scroll down to “Brandy Rocks” and listen to what the booze is boogie-ing to today. (As of this writing, it’s pulsing to blues guitarist Lightin’ Hopkins. Great stuff.)

And while you’re listening to what they’re spinning, mix up a few cocktails with — what else — Copper & King’s American Craft Brandy. (Which just happens to be $5 off at Bottles through March 31st.) We’ve got two for you today: one hot to usher out old-man winter and the other, a cold, refreshing version to welcome spring’s warmer days. Enjoy, and rock on.

brandy2
Brave & Strong
Add 1.5 oz. Copper & Kings American Craft Brandy and .5 oz. vanilla cream to a mug. (Homemade vanilla cream –  cream with a drop or two of pure vanilla extract – is best, though vanilla-flavored coffee creamer is a passable substitute. If you’re feeling decadent, use a scoop of all-natural vanilla ice-cream instead.) Top with freshly-brewed hot coffee. Stir, sip, and watch the ice melt away.

brandy1Glory Days
2 oz. Copper & Kings American Craft Brandy
1 12oz. Bottle of Hard Apple Cider (such as Stormalong Legendary Dry Cider or Shacksbury Classic).

Take a sip of brandy. Add a touch of cider to the brandy. Repeat at own pace and taste until glass is empty. Refill glass with more brandy. Repeat.

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How to Spike Store Bought Eggnog

If it isn’t the most asked question at Bottles this time of year, it’s the second for sure: “How do I spike the carton of eggnog that I just bought at Eastside Marketplace?” Here’s where we come down on the matter:

What To Use to Spike:
Brandy is the most traditional, but we love a mixture of dark rum and Cognac. Some folks will add to that duo a third spirit: bourbon. We find that the trio is a bit too boozy – the ‘nog gets lost. But if you like that sort of thing, go for it.

Because you’re using the spirit as a mixer, there’s no need to break out the most expensive bottles on your bar (unless of course you want to – it is the holidays after all). Dark rums we like include The Real McCoy 5 Year, Privateer Amber, and Ed Hamilton 86 Proof. Great Cognacs that would work well, and won’t break the bank are: Pierre Ferrand Ambre, Germain-Robin Craft Method and the Marie Duffau Napoleon (an Armagnac). 

How to Spike:
We recommend a ratio of 1 part spirit to 5 parts prepared eggnog. Which means if you buy a one-quart container of ‘nog, use 6.5oz of spirit, total. We top each glass with a grating of orange peel, which adds a vibrancy to all of that creamy richness, as well as a short dash of freshly grated or powdered nutmeg.

Enjoy your eggnog – and Happy Holidays!

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DIY Gifts: Homemade Hooch

pineapple5Peperoncini Vodka, Pineapple Vodka, and Coffee Bean Bourbon, ready to gift

DIY infused booze. It’s the perfect gift, whether you’re the type that likes to have your gifting done pre-Thanksgiving, or the guy who’s scouring the mall on December 23rd.

It’s simple, really. All you need is a neutral spirit, an empty jar or bottle, spices, produce, or herbs of your choice, a ribbon (or not) and a gift tag (or not). The hardest part is creating the perfect combination of flavors for your recipient (and that’s what we’re here for), and letting time do its thing.

Because the formula is vague (booze + flavor = infusion!) it can be easy to get overwhelmed. My advice is to keep it simple and stick to your gut. That’s what I did when I first made Pineapple Vodka many years ago. And though I’ve made more intricate infusions over the years, the original Pineapple is the one most requested by my family members. I get the evil eye if I don’t gift it each season. Not only is it delicious, but also has the added benefits for our purposes here, of being virtually foolproof, and quick. Which means even if you find yourself needing gifts on December 23rd, this recipe will deliver.

solopineappejarDIY Pineapple Vodka (makes 750ml of infused spirit)
Trim and cut one fresh pineapple. (If you don’t have a pineapple coring apparatus, just use a sharp chef’s knife or a serrated knife to trim off the top, then trim straight across the bottom so it will stand up straight. Slice down the sides, cutting off the tough outer skin and inner spikes. You can now slice the pineapple into rings or chunks. For rings, cut the pineapple widthwise into slices. Using a small, round cookie cutter, stamp out the inner core and discard. For chunks, slice the pineapple lengthwise around the core to desired thickness. Cut each piece lengthwise again. Finally, dice crosswise to create chunks.) If you’re using a bottle as your gifting container, be sure to cut the fruit into pieces small enough to fit inside the neck of the bottle.

cutting-pineapple-rind
chunk-closeupSelect a glass container with a tight fitting lid. Fill it ¾ of the way with the cut pineapple, and add enough vodka to fill.

pineapple4Seal the container, and shake for about 40 seconds. For optimum infused flavor, let sit for at least 1 hour and up to 2 weeks. If you find yourself short of time, simply indicate an “open” date on your gift tag. One of the best parts about this particular infusion? The fruit is edible (some say even better) once it’s soaked. Don’t forget to tell the recipient to eat the booze-infused pineapple – it’s amazing.

Bottling Your Infused Gift
This recipe yields 750ml of liquid, enough to fill a standard wine bottle. Swing-top bottles (we sell both the 750ml and 8oz sizes) are really great for this, as are wide-mouth mason jars, which lend a truly homemade feel.

Writing Your Bottle Notes
A handwritten note or tag to accompany your handmade hooch is a lovely, thoughtful touch.
-consider including your suggestions for how best to enjoy the spirit, or a recipe for a cocktail that has as its main ingredient your infusion.
-if your infusion contains ingredients that may be considered allergens, include that info on your tag.
peperoncini

 

Below are additional combinations I’ve used for years. Some require weeks of steeping and contact time, others only 24 hours. Visit our handy Infused Booze Infographic for instructions, then play with the combos below. I’d love to hear about infusions you’ve done or are trying this season. Tag @bottlesfinewine on Instagram and we’ll share your creations!

Bourbons (I like Bulleit or Maker’s Mark)
Hearty, warm aromatics will enhance the spirit’s warm, oaky notes. Consider:
Apple Cinnamon Bourbon
Coffee Bean Bourbon

Vodka (Prairie & Tito’s are my go-tos)
These neutral spirits are the most versatile, and play nicely with just about any fruit, herb or vegetable. Try:
Peperoncini Vodka
Ginger Lime Vodka
Blackberry Thyme Vodka

Gin (Prairie or Farmer’s work best here)
Herb and citrus flavors are a natural partner for gin. Consider:
Cucumber Basil Gin
Rosemary Gin

Tequila (Altos or Camarena)
Bring out the big guns to match tequila’s punch. Try:
Mango Tequila
Strawberry Tequila (so great for strawberry margaritas!)
Jalapeno Tequila

I hope you have fun infusing your booze!

Happy Holidays,
Alex

Bottles’ Hot Spiked Cider

Cider Drinking. It’s a rite of passage for us New Englanders. It pairs well with football watching, apple picking, pumpkin carving and post leaf-raking relaxing. Bottles’ go-to version is a grown-up affair, made strong with a slightly-boozy cider and a few drops of allspice dram*. Fill a thermos of the warm concoction before heading to the game, or let it simmer in a crockpot when your house is full of friends.

We’ll be making a great big batch of it in-store on Saturday, October 15th for you to enjoy, alongside crazy good cider donuts from Greenville RI’s Appleland Orchard. We hope you can make it in, between 1-3pm, for a Bottles’ taste of fall!

*Allspice dram is a slightly bitter, strongly spiced rum-based liqueur. It’s infused with the allspice berry, which lends the spirit warm, winter-spice nutmeg-y/cinnamon-y flavors. St. Elizabeth’s Allspice Dram is a Bottles’ best seller.

cider_blog_1013

Bottles’ Hot Spiked Cider
Yields ~ 4 cups

1 btl (22 oz.) Doc’s Original Apple Cider
1/4 cup (2 oz.) St. Elizabeth’s Allspice Dram
1 cup (8 oz.) apple cider (non-alcoholic)
1/2 cup (4 oz.) water
1 diced apple
1 cinnamon stick (optional)
Have fun with these ingredients, and adjust to taste. You could add maple syrup or brown sugar for sweetness, nutmeg, cinnamon and cardamom for pumped-up spice, or more dram for a more bitter-herbal flavor.

Stovetop method:
Simmer the chopped apple in allspice dram until the dram begins to reduce and thicken. Add Doc’s (or another hard cider of your choice), non-alcoholic cider, cinnamon stick, and water. Turn heat to high, stirring often, until liquid is just about to boil. Set to a simmer and cook uncovered for at least 15 minutes. The longer it simmers, the richer the flavor!

Crockpot method:
All of the ingredients can go in at once with your crockpot set to low for 3 hours or high for 1.5 hours.

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