An ancient style that’s landed stateside relatively recently, sidra is even winning over drinkers who had all but given up on cider. Until recently, Max Toste, owner of Deep Ellum bar in Allston, Mass., found all the ciders he tasted too sweet, too one-note. “Just apple juice,” in his words.
45 ml Gin, 15 ml Grand Marnier, 22 ml frischer Orangensaft, 8 ml frischen Limettensaft, 1 Schuss Angostura. Alles zusammen mit Eis in den Shaker und dann ins Cocktailglas absieben.
Combine in a blender and frappe until the drink is foaming. Serve in a large cocktail glass, champagne saucer, or goblet. Note: maraschino liqueur is NOT the same thing as syrup from a cherry jar. Fire any liquor store that tells you otherwise.
Longdrink: 3 cl Cointreau, 2 cl brauner Rum, 2 cl Zitronensaft, 8 cl Orangensaft, 1 cl Grenadine. Alles zusammen mit Eis in den Shaker und dann ins passende Glas (Cocktailglas oder Whiskyglas) absieben. Mit Pfefferminzblättern und einem Stück Orange garnieren.
