Hard cider, a centuries-old beverage, is gaining new fans among the craft beer and wine set and beyond, with sales quintupling over the last three years. Some of the very best hard cider is being produced in Healdsburg by the fatherand- son team of David and Robert Cordtz. The two founded Sonoma Cider in 2013 and their ever-expanding line of certified organic ciders has been winning accolades and awards ever since, including being named the 2015 Cider Producer of the Year at the New York International Beer Competition. The Mint Apple Swizzle was created by Oakland-based cocktail consultant John Pomeroy. It’s the perfect refresher for a summer afternoon or evening.
—2 oz. Sonoma Cider The Hatchet
—1.5 oz. Occidental Road Apple Brandy
—.5 oz. fresh-squeezed lime juice
—5 dashes Angostura bitters
—1 small bunch mint leaves
—1 small Granny Smith apple slice, peeled
In a short mixing tin, muddle apple and mint in lime juice and brandy. Pour into a highball glass. Top with crushed ice and swizzle until ice cold. Top with cider and more crushed ice, then Angostura bitters and garnish with apple wheel and bunch of mint.