One of our super fans on Facebook, Christy Stine from Shrewsbury MA, shared this fabulous cocktail recipe that was created by her favorite mixologist -who also happens to be her husband- Blaine Swift.
Christy told me that “When we have fresh chiles in the fridge (green or red, usually jalapeños or the long somewhat fleshy Chinese variety) Blaine will seed and slice them, muddle them a bit in the drink before shaking. Makes a terrific drink even terrificker! The smoked salt really puts this one in the ‘crave’ range, too. We buy our Fire Cider at the Berry Farm in NY but we’ll have to make a trip to the Berkshires sometime!” We think you’ll love this spicy, smoky tequila cocktail as much as we do. Cheers to Christy and Blaine and Spring and of course, the weekend!
Recipe By: Blaine Swift
Serving Size: 2
2 limes, juiced
1 lemon, juiced
4 ounces Tequila Reposado
4 ounces Fire Cider
2 ounces Orange Curacao
Smoked salt, for the rim- we met the owner of The Maine Sea Salt Company last weekend and LOVE his Apple Wood Smoked Sea Salt, it’s amazing!
Salt the rim of 2 rocks glasses with the smoked salt.
Combine all ingredients and shake well.
Serve on the rocks in the salted rimmed glasses.
Cheers to you!
Let’s start the weekend with a new, original cocktail recipe by Berkshire County resident and Fire Cider fan Paul Dodds. We think you’ll love this cocktail as much as we do, happy weekend everyone!
Apples and Pears
If you make this cocktail, we’d love to see a photo. And remember, this Sunday we lose an hour of sleep but we gain an hour of sunlight!
One of the coolest bloggers in the Berkshires has done a great write up on Fire Cider, including a new version of the Hot Toddy recipe and a contest where you can win a Fire Cider Gift Box! It’s as easy as leaving a comment on her post and you are entered to win! Here the beginning of Alana’s post, click the link to read the rest on her blog: EatingFromTheGroundUp.com
“Oh, Fire Cider. Where to begin?
Let’s start in the Fall of 2011. My friend, Gina, asked me to be a judge at Hancock Shaker Village’s Harvest Festivalfarmers’ market, which basically involved wandering through the shortbread and local honey, trying to take myself very seriously. Sadie helped, trailing along after, whispering about this and that product over my shoulder, peering at my scribbled notes.
I found Amy, Dana and Brian at their little card table, sandwiched on either side by the cloth-wrapped soaps and homemade jams and jellies one usually finds at such a market. I was drawn right to the table for so many reasons–that there were three people under 40 I did not recognize (laugh if you will, but anyone who’s grown up in a small town will understand) and they had this relaxed and glow-y rockstar effect going for them. They were surrounded by little bottles with the most amazing label, and yes, yes, I’m a sucker for a good label. And in the air around their stall, I could pick up notes of ginger, and lemon, and… was that horseradish? Whatever it was, it all came together to create a sort of tractor beam that pulled me in. I was transfixed. Continue reading →
Or, call it Fire Pop! I think it depends on what part of the country you’re from. Lately, it’s been so cold, you know, the Polar Vortex? I think that’s a terrible misspelling of Global Warming! Anyway, the extreme weather has us drinking a lot of Fire Soder! to stay hydrated and Fire Tea to stay warm. Thanks Chef James for naming this recipe, we can’t wait to see you behind the butcher counter at Berkshire Organics!
All you need…
1 pint of soda water
1 teaspoon to a full shot of Fire Cider, you know how much you need!
Combine and Drink up!
You can make the same drink, only hot, using 2 mugs, 16 oz of boiling water and as much Fire Cider as you like for an immune boosting eye opener to share with whomever is coughing and sniffling near you, you’re welcome! They will probably thank you. Perhaps add a heaping teaspoon of fresh grated ginger root or ginger tea, now you’re on to something. To your health!
Those of you who get our monthly Fire Cider e-newsletter (sign up on our home page, it’s really just a monthly discount cleverly disguised as news about Fire Cider!) know that we celebrated Dana’s birthday early this month with a happy hour at our house. The kegorator Dana build this summer was perfect for serving a crowd! I made bar snacks and also some Lamb’s Wool, a hot drink my friend Kate always made at her holiday parties. This hot mulled cider get’s it’s wooly look from peeled, cored apples slowly cooked into soft, delicious clouds. Kate’s family tradition has become one of my favorite hot drinks- the mulling spices add extra warmth and the apples are delicious. You can certainly enjoy this all ages beverage as is or add in the optional ingredients at the end to get the full warming effect! This recipe will yield about a gallon- we didn’t have any leftovers!
1 gallon apple cider, preferably from a local orchard that doesn’t use chemicals!
mulling spices to taste, we used: 2 whole star anise, 3 whole cinnamon sticks, 1 shy Tablespoon dried orange peel, a few whole cloves, 5-8 whole all spice. You can throw them in loose or put them into a spice bag/tea bag first.
about 5-6 peeled, cored apples
16 oz bottle of Fire Cider
750 ml bottle of Bourbon or Whisky or…whatever you like to spike your cider with!
Peel and core the apples, leaving them as whole as possible. I peeled by hand, sliced each apple in half and scooped out the seeds and hard bits. A peeler/corer, the hand cranked kind, would be perfect here.
Add all the apple cider, mulling spices and apples to a large heavy bottomed pot. Bring to a gentle simmer and let it go until the apples have really started to break down, they are about half way there in the picture. I left the lid on most of the way while they cooked, so just a little steam could get out. You don’t want to reduce your cider too much or it will get thick. If that happens, just add more apple cider.
When the apples are starting to break apart into wooly clouds, turn the heat to low and leave it there, it’s ready to serve. Grab a big mug and scoop in some cider and some apple pieces. Garnish with a fresh cinnamon stick.
Add a tablespoon or 3 of the Fire Cider and some Bourbon or Whisky to taste.
This cocktail recipe brought to you by The Religion Based on Drinking – a Facebook page that recently shared this arty gem of a poster on our page. It’s really getting us in the Halloween spirit, pun intended!
Team Fire Cider will be in Manhattan this coming weekend: Sunday October 27th from 11 am til 4 pm in the Seaport, join us for another monthly installment of the New Amsterdam Market! And depending on how the costume party on Saturday night goes, maybe you’ll even catch us in costume. We’ll personally test that hangover cure theory, on the spot.
Please drink responsibly and enjoy the hell outta your weekend!
Did you know that Gin was originally considered a cure-all? Well now it is passing the torch to Fire Cider. Pun definitely intended. We love our friend Ben McHenry’s take on this classic cocktail. During the summer time, any day can feel like a Sunday, have a sip on one of these the next time you need to bring the weekend to you!
“When I add a spoon of honey to my tea, I give thanks to a dozen bees for the work of their whole lives. When my finger sweeps the final drop of sweetness from the jar, I know we’ve enjoyed the nectar from over a million flowers. This is what honey is: the souls of flowers, a food to please the gods. Honeyeaters know that to have a joyful heart one must live life like the bees, sipping the sweet nectar from each moment as it blooms. And Life, like the world of Honey, has its enchantments and stings…”
- Ingrid Goff-Maidoff ‘The Honey Sutras”
Extra Tangy Lemonade
Recipe by Amy- for more of Amy’s recipes check out her blog TheCandidaDiaries.wordpress.com
This recipe requires fresh squeezed lemon juice from at least one lemon. For a pint sized drink I like to use 3-4 whole lemons- we regularly have a lot of left over lemons from making a batch of Fire Cider. So, naturally, we make Fire Cider Lemonade!
Mix the lemon juice in a pint glass with a splash of Fire Cider and raw honey to taste, top with soda water or spring water and stay cool (and hydrated) this summer.
This is Dana’s favorite Fire Cider recipe, probably because he came up with it! We think this drink is a perfect complement to the warm weather we are finally starting to have here in New England. In fact, switchel is basically old-fashioned Gatorade that farmer’s drank to stay hydrated:
“They drank a quenching beverage that functioned much like modern Gatorade: switchel, also called switzel or haymaker’s punch. It contained water, a sweetener—either molasses, maple syrup, honey or brown sugar—ginger, and cider vinegar. All the ingredients (except water) happen to be sources of potassium—an electrolyte. Molasses is especially high in potassium.” Read the rest of this article HERE!
If you want to add alcohol we recommend rum or vodka. Using this whole recipe will make a decent amount of punch for your next party, perhaps it’s time for a backyard BBQ!
The following recipe is for a concentrate that will keep well in the fridge for a refreshing beverage, anytime.
Ingredients to make one quart of Switchel concentrate:
Shake well to combine all ingredients.
Serve about 2-4 ounces of concentrate over ice, top with soda water to make a pint.
Store leftover Switchel mix in the refrigerator.