Classic Mixology: Cocktail & Mixed Drink Recipes

Cider Cocktail

Source:  Modern American Drinks page:  34
1 lump loaf sugar

Ingredient: loaf sugar

Also Known As:  sugarloaf What it is:  Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.

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Angostura bitters

Ingredient: Angostura bitters

What it is:  Bitters

(More about Angostura bitters)

to saturate sugar
1 lump ice

Ingredient: ice

What it is:  Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).

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1 piece lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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peel
cider

Ingredient: cider

Also Known As:  apple cider, soft cider What it is:  Cider
Common name in the U.S. and Canada for an unfiltered, unsweetened, non-alcoholic beverage produced from apples. This untreated cider is a seasonally produced beverage of limited shelf-life enjoyed in the autumn. In the rest of the world, "cider" is a fermented beverage sometimes called "hard cider".

(More about cider)

Saturate a lump of cut-​loaf sugar with Angostura bitters. Place it, with one lump of ice and a small piece of lemon peel, in a thin cider-​glass, then fill up with cold cider. Stir with spoon and serve.