Classic English dry cider cocktail

The British, grandmasters of cider, cherish the dryness of a good brew. This recipe doesn't mask that character but complements the tart dryness with the acidity of citrus and the cooling freshness of mint. As elegant as afternoon tea, but far more refreshing.
🕒 Prep Time 10 mins
Total Time 10 mins
🍽️ Servings 2 servings
🔥 Calories 130 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Large mixing glass or jug
  • Bar spoon

Allergen Information

⚠️ Sulphites

Instructions

1

Place the honey and lemon juice at the bottom of the glasses, then mix with a splash of cider until the honey dissolves.

Tip: Honey dissolves poorly and hardens in cold alcohol, which is why you must first mix it with the acidic lemon juice (or a splash of warm water).
2

Slice the apple into thin rounds or wedges. Add to the glass along with the ice.

Tip: Tart green apples (high malic acid content) suit dry cider better than sweet red ones.
3

Top up with the cider, toss in the mint, and stir gently.

Tip: Don't crush the mint too much, as bitter compounds can be released from the stems. Just use the fragrant leaves.

Recipe FAQ

It's too sour.
Dry cider naturally contains very little sugar. If it's not to your taste, use a 'sweet' or 'medium' cider, or add more honey.

Ingredients

  • 500 ml Dry cider
  • 1 pc Green apple (e.g. Granny Smith)
  • Half pc Lemon juice
  • 1 tbsp Runny honey
  • 1 handful Fresh mint
  • 10 pcs Ice cubes