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
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.
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.
Stone Fence by Ace Randazzo
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.