Zamora & Ginger BBQ Sauce by Eric Leyden

Yields 1 quart

Can be stored in refrigeration for 7-10 days.


3-4 cloves garlic, peeled

¼ cup fresh ginger, peeled and cut small

1 Jalapeño pepper, stem removed and cut in half

1 Poblano or Anaheim pepper, seeded and sliced

1 yellow onion, cleaned and thinly sliced

3/4 cup vegetable oil

1/3 cup brown sugar

12 oz. Zamora cider 

2 tsp. Worcestershire

2 Tbsp molasses

2 Tbsp fresh lime juice   OR   apple cider vinegar

40 – 48 oz. canned, diced tomatoes

2 oz. tomato paste


Seasoning blend:

1 Tbsp chili powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp. cayenne

1 tsp paprika

1 Tbsp salt

Finely chop peeled garlic, diced ginger and peppers (Or put in a food processor/blender), set aside.


Combine the spices for the seasoning blend, set aside.


In a medium saucepan, cook onions in oil over medium-high heat, until beginning to brown on edges. Once brown, add ¾ of the seasoning blend and the finely chopped mixture of garlic, ginger and peppers. Stir continuously until combined. 


Add sugar and cider. Bring to a simmer for 1-2 minutes. (Add remaining ingredients and seasoning blend)


Let simmer for 30 minutes to 1 hour, stir occasionally. 

Remove from heat and let cool to room temperature. Purée in a blender to desired sauce consistency.

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Rovos Rail by Paige Duncan

High ball glass
1 oz gin
½ oz lemon juice
2 oz Crème Yvette
Saro’s Milestone Road Cider
Garnish: lemon wedge

Muddle 5-6 blueberries with 1 oz Bombay Sapphire in shaker. Add 1/2 oz lemon juice and 5 oz Crème Yvette. Fill shaker with Ice. Shake vigorously. Strain over ice into a high ball. Top with cider and garnish with lemon wedge.

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Stone Fence by Ace Randazzo

Coupe glass
1 oz Pryat Rum
0.5 oz house made grenadine
0.5 oz lime juice
Saro’s Valencia Cider
Paper thin lime wheel

Add 1 oz Pryat Rum, 0.5 oz grenadine, and 0.5 lime juice to shaker. Fill with ice and shake vigorously. Strain into coupe. Finish with cider. Float a thin lime wheel.

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