Cocktails
The Fruity Bloody
- 200 g fresh blackberries (~ 1 1/2 cups)
- 1/2 tbsp caster sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 440 ml Wignac “Le Lièvre” Nature Cider (~ 2 cups)
- 3 sprigs fresh thyme
The Poisoned Apple
- 2oz Wignac “Le Lièvre” Nature Cider
- 1oz pomegranate juice
- 2oz tequila
- Several chips of dry ice (Tip: Keep the chips small enough to dissolve quickly.
- I like to plop them in before I serve the drinks, so there’s no risk of guests getting frostbite from a chunk of dry ice!)
- Shake it all.
Pumpkin & Apple Cider Fizz
- Fill a cocktail shaker with ice then add 1 1/2 oz. pumpkin puree (canned or homemade)
- 1 1/2 oz. vanilla vodka
- 2 oz. Wignac “Le Lièvre” Nature Cider
- Shake vigorously until well chilled. Strain into a glass filled with ice and top off with ginger beer.
The Chambord Sour
- 2 oz. Pisco
- 1 oz. chambod/ Razzmatazz
- 1 oz. Lemon juice
- 2 Wignac “Le Goupil” Rosé Cider Slice of Blood orange
Bourbon Rosemary Cider
- 4 oz. Wignac “Le Lièvre” Nature Cider
- 2 oz. Bourbon
- 2 tablespoons cinnamon
- 1 tablespoon sugar
- Orange wedge Rosemary sprig
The Forbidden Fruit
- 4 oz. Wignac “Le Lièvre” Nature Cider
- 1 1/2 oz. spiced rum
- 1 1/2 oz. pomegranate juice
- 3/4 oz. grenadine
- Scant 1/4 tspedible luster dust (I used a goldcolor, but silver is also beautiful)
The Gipsy Russian
- 45ml Black Rhum
- 15ml Cointreau
- 1 to 2 Dashes of honey 15ml Peach cream
- 30ml Natural apple juice
- Shake it all together, pour in a glass with 2 ice cubes & cover with Wignac Nature cider add mint leaves to decorate
WW, Winter Wignac
- 25ml dark rum
- 25ml applejuice
- 10ml cinnamon syrup
- 10ml lemon juice
- Shake and strain into rocks glass over ice and top up with Wignac Rose Cider
- Add one whole egg white shakes first with no ice then with ice to get the thick foam
- Garnish with ground cinnamon
Ma jolie - Brussels
- 50ml Bullet Rye Whisky
- 20ml Ginger syrup
- 25ml Freshly squeezed lime juice
- Little drops of Angostura
- 1 egg white
- Wignac Nature Cider
- Some ice
- Shake it all together, pour in a glass with some ginger and orange zests
Bitterly Wignac
- 25 ml Campari
- 25 ml Grapefruit Juice 20 ml fresh lime juice
- 10 ml sugar syrup
- Shake and strain in to chilled flute glass then
- top up with Wignac Rose Cider
- Garnish with fresh basil leave
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