Toast to the Weekend: Manzana Cider recipe
As I strolled through the Farmer’s Market earlier this week, my eyes fixated on several bold-colored apples. Their ripe peels came in an array of flawless greens and flashy reds. Fall is the prime season for these crisp fruits. This is when you will find the ripest, juiciest centers that lack the mealy, mushiness often found during off-peak times of the year. The fresh apples got me thinking about what kinds of dishes and cocktails I could stir up this weekend. A roasted chicken with my apple-squash fritters would make for the type of comforting meal this season calls for. To wash it down, I settled on this daring, yet sweet cider recipe that bravely incorporates some tequila, an ingredient in which I might also decide to braise my meat.
Manzana Cider: Fill a mixing glass with ice. Pour in 1 ounce of Reposado Tequila, 1/4 ounce of creme de casis (a blackcurrant-flavored liqueur), 1 ounce of apple cider, and 1/4 ounce of lemon juice. Shake the mixing glass to blend and then strain the drink into a Collins glass. Garnish it with a slice from those crisp, seasonal apples.