Manzana Cider Recipe

News

Toast to the Weekend: Manzana Cider Recipe

By mahir | November 12, 2010

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.

Newsletter

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger