The Fifteen: A Cider, Champagne and Whiskey Cocktail
Here’s a simple and sophisticated take on fall: an apple cider, champagne and whiskey cocktail with a hint of lemon.
Happy Friday, friends. I’m delighted that fall is truly here now. Though I’ll be honest: I’m a little surprised it’s Friday already, a little surprised it’s October already, and maybe more than a little surprised that Cope and I are celebrating our 15th anniversary already. Isn’t that so grown-up of us? We’re 15! Our marriage is, like, studying trigonometry and getting a girlfriend and starting to think about driver’s licenses and college applications. It’s not a kid anymore.
Too bad it’s not of legal drinking age, because I made it a fall cocktail.
I wanted something simple and sophisticated to toast the occasion. I wanted to channel the crispness of fall and hint at the warmth and coziness of whiskey without hitting anyone over the head with it. I wanted apple cider. And I always want champagne.
And so. The Fifteen. Here’s to us, and to you.
- 3/4 ounce rye whiskey
- 1 1/2 ounces unfiltered apple cider
- 3-4 ounces champagne
- Squeeze of fresh lemon juice
- Pour the rye and apple cider into a champagne glass.
- Top up the glass with champagne and add a squeeze of lemon juice. Serve immediately.