Grand Cidre Recipe

Chill glass

Select a rocks glass or coupe (depending on preference). If using a rocks glass, place a large ice cube inside. If using a coupe, chill it in the freezer or fill with ice water while you assemble the cocktail.

Measure ingredients

Measure out the apple brandy, dry apple cider, dry vermouth, lemon juice, maple syrup, and bitters. Have the sparkling wine or cider chilled and ready if you plan to add the optional float.

In a mixing glass filled halfway with ice, add 1.5 oz apple brandy, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, 0.25 oz maple syrup, and 2 dashes Angostura bitters.

Stir the mixture briefly for about 10–15 seconds to chill and slightly dilute (stirring rather than shaking keeps the cider light and preserves clarity).

Discard the ice or water from the chilled coupe (if used). If using a rocks glass, keep the large ice cube in place. Strain the stirred mixture from the mixing glass into the prepared glass.

Carefully add 3 oz chilled dry apple cider to the glass. Stir gently once or twice with a bar spoon to integrate the cider without flattening too much carbonation (if the cider is still).

If using the optional sparkling wine or dry sparkling cider float, pour 1 oz slowly over the back of a spoon so it layers lightly on top, creating a lively top note.

Thread a thin apple slice or fan onto the rim or float it on top of the drink. Add a lemon twist if you want an extra bright citrus aroma.

Serve immediately. Encourage sipping to enjoy the interplay of warm apple brandy, dry cider, gentle citrus, and a hint of maple.