Bantam Cider
Here are BeantownEats, we love to support good, local products and Bantam Cider of Cambridge is just that. I have always enjoyed a cold glass of hard cider over ice; it’s a nice alternative to drinking a heavy beer. Co-Founders, Dana and Michelle, have created a marvelously drinkable cider called Wunderkind that is extremely crisp, slightly dry with a pleasing acidic taste and apple notes . It has the qualities of sparkling wine, but certainly is a hard cider. Wunderkind is made from several local varieties of apples, sparkling wine yeast and a touch of honey.
Curious to pair Wunderkind with food? No problem! This cider would go perfectly with seafood, pork, chicken, spicy food, cheese and much more. The 22 oz bottle is also great for sharing, but I would suggest getting your own bottle because you will want it all to yourself.
While I do enjoy Bantam on its own, I wanted to show off this cider’s versatility by using it in a cocktail. Here is what I came up with…
The Wun of a Kind Cocktail
- 3 oz Bantam Cider
- 1.5 oz rye whiskey (I used Bulleit)
- .5 oz peach liqueur (I used Mathilde)
- .5 oz fresh lemon juice
- .25 oz ginger simple syrup (Store bought from The Boston Shaker or make it)
- 2 dashes Fee Bros. Whiskey Barrel-Aged Bitters
- Long orange peel for garnish
Add the rye, peach liqueur, lemon juice, simple syrup and bitters into a pint glass. Shake well with ice. Pour over ice into a Collins glass. Top with Bantam Cider. Add your garnish.
I really wanted to create a drink that highlights the cider without masking or changing the flavor. I knew I was going to make a highball cocktail with a whiskey, most likely bourbon since its sweet notes would compliment the dryness and crispness of the cider. However, I decided to go with a rye whiskey (Bulleit) instead to get the bold, spicy notes to pair nicely with the sweetness from the peach liqueur and simple syrup. The lemon juice cuts the sweetness and I added the whiskey barrel bitters to give the drink more depth. The cider blends in nicely with the ingredients and still maintains its flavor and characteristics. This cocktail would be great to enjoy in the summer at bbq’s or in the Fall / Winter for the spice and apple flavors.
Cheers, Dana & Michelle! I look forward to trying more of your cider.
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