Forgotten Drinks of Colonial New England by Corin Hirsch

Author:Corin Hirsch
Language: eng
Format: epub
Publisher: Arcadia Publishing Inc.
Published: 2014-12-05T05:00:00+00:00

Cider Slammer

Every fall, this drink comes out of its summer hibernation at the Inn at Weathersfield in Weathersfield, Vermont. Co-owner Spanjian isn’t sure who originally dreamed it up, but it’s a perennial cold-weather signature.

To Make “Slammer Juice”:

1 cup boiled cider*

1 cinnamon stick

1 vanilla bean

a slice of fresh ginger

fresh thyme

Simmer ingredients together for about 20 minutes and then strain and let cool.

For the Drink:

1 orange wedge

1 thyme sprig

ice

1½ ounces (or one shot) bourbon

prepared slammer juice

fresh apple cider

Muddle orange slice and thyme in a glass and then add ice. Add a shot of bourbon and a shot of slammer juice and then top off with fresh apple cider.

*A note on boiled cider: Wood’s Cider Mill in Springfield, Vermont, makes a version, but you can make your own by boiling down fresh apple cider until it becomes syrupy.

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