Dessert Cider Cocktails

Dessert Cider Cocktails

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 A selection of our favourite cocktails from Lloyd Brown and David Smith of the Grey Bear Bar Company.

If you’re looking for ways to use the Dessert Cider while cooking, we have some suggestions here.

Low alcohol options? We have some of these here

Liberty Mojito
Dorset’s version of a Cuban classic!
Chop & squeeze a lime into a long glass. Add 15ml Liberty Fields Apple Syrup, crushed ice, mint and 25ml each of Liberty Fields Dessert Cider and Porter’s Perfection Vodka. Top with crushed ice and lashings of ginger beer.

G and Liberty is our new favourite!
25ml Conker Spirit Dry Gin
10ml Liberty Fields Dessert Cider
Cucumber infused Fever Tree tonic water
Pour the Conker Spirit & Dessert Cider over ice. Add tonic water to taste, and serve with a twist of cucumber. The taste of Summer!

Dorset Pommes
2 parts Dessert Cider, 1 part Porter’s Perfection Vodka, 3 parts Sicilian Lemonade makes a long refreshing summery drink. Serve with mint and ice.

Liberty Flip
50ml Liberty Fields Dessert Cider
15ml Amaretto
15ml fresh lemon juice
10ml burnt caramel syrup
1 whole egg.
Dry shake all ingredients hard and then shake with ice, strain into a coupette, grate nutmeg over drink and serve with a wink.

Dorset Punch
1 part lemon juice
2 parts Liberty Fields Dessert Cider
1 ½ parts Conker Spirit Dorset Dry gin
1 ½ parts Porter’s Perfection Vodka
4 parts Winter Spice tea infused Allington Hill Apple juice
Sugar to taste
Garnish with cinnamon sticks, grated nutmeg and caramelised apple slices.

Both created by Lloyd Brown, Head Barman at the Venner Bar, The Bull Inn, Bridport, November 2014

Dorset Vesper
50ml Conker gin
25ml Porter’s Perfection Vodka
10ml Liberty Fields Dessert Cider
Add all ingredients into a shaker with ice. Shake well and double strain into coup. Serve.

Smoking Wreck
35ml Liberty Fields Dessert Cider
25ml Shipwreck Cider Brandy
5ml clove syrup
Garnish: caramelised apple balls, apple skin & Smoked Spice Glass
Spices: Cloves, cardamon & Comins Tea House Silver needle Tea

Light a bar spoon worth of spices then turn a glass over the top and leave to smoke. Use a melon baller to make the apple balls and coat them in sugar cinnamon. Add all the ingredients into a mixing glass with ice and stir for around 10 seconds until sufficiently chilled. Strain into the smoked glass and add ice. Blowtorch the balls to caramelise them and garnish. Serve.

Clove Syrup
1 litre of water
500g brown sugar
38g cloves
20g black pepper corns
25g star anise
1 lemon rind
Add the water and sugar to a pan and simmer until sugar is dissolved while stirring. Add the rest of the ingredients and simmer for a further 10 mins then take it off the heat. Leave to cool, then sieve and refrigerate.

Created by David Smith, Head Bartender at Hix Oyster & Fishhouse, Lyme Regis, served at Grosvenor Arms Cocktail Popup Sat 17 January 2015

The Charmouth Dragon (served at the Real Food Bus, Bridport Food Festival June 2015)
1 part gin
2 parts Liberty Fields Dessert Cider
3 parts Elderflower Champagne, Serve with edible flowers. Delicious, refreshing and beautiful!

The Bearkat Fizz (served by Dominic Brown at his popup Bearkat Dining Club)
25 ml elderflower syrup
50 ml Dessert Cider
Top up with ice-cold prosecco.

Taking the Liberty
With thanks to Colin from Lufton Cambian College, for nobly creating and testing this recipe!
2 parts Stones Ginger Wine
1 part gin
1 part Liberty Fields Dessert Cider
Add tonic water to taste, ice, mint and cucumber.

Looking for a new winter punch? We have 2 great recipes! Mix 1 part brandy, 2 parts Dessert Cider and 2 parts each of apple juice and orange juice. Add star anise or a cinnamon stick, depending on what you like. Heat gently (don’t let it boil) and serve with slices of apple and orange. Note that you don’t need to use high quality juice for this as this can overwhelm the flavour.

Or, take 1 part brandy, 2 parts Dessert Cider and 3 parts ginger ale and warm gradually. Add a couple of cloves and a cinnamon stick for a spicier version!