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Our Recipes

  • Ogden Invasion

    1 oz. Porter's Fire
    1 oz. Porter's Apple
    4 oz. Ruby Hard Cider
    dash of orange bitters
    1/4 of an orange, juiced
    pomegranate seeds
    orange slice

    Add all ingredients over ice except for pomegranate seeds and orange slice. Stir to combine and garnish with pomegranate seeds and orange slice.

    Recipe courtesy of Jacquie from Rooster's Brewing as part of Mountain West Hard Cider Industry Night.

  • Ruby Rabbit

    1.5 oz. Beehive Jack Rabbit Gin
    1.5 oz. peach nectarine honey syrup*
    .25 oz. lemon juice
    3 drops Fenugreek Bitters (from Caputos)
    1 oz. Ruby Hard Cider

    Combine all ingredients except cider in a shaker. Shake. Strain into a martini or coup glass. Top with Ruby cider.

    **Peach Nectarine Honey Syrup**
    1 peach diced up
    1 nectarine diced up
    1/4 cup honey
    2 cups water
    Combine all ingredients in a small pot. Mix until honey dissolved. Bring to a boil, simmer 2 minutes. Remove from heat and cover. Let steep 20 min. Blend everything and strain to a syrup.

    Recipe courtesy of Manoli's as part of the Farm-to-Glass Cocktail Contest 2016.

  • Mountain West Harvest

    1.5 oz. Porter's Peach Liquer
    tt Ruby Hard Cider
    1 peach
    1 apple
    1 cinnamon stick
    tt cinnamon sugar

    Grate peach and apple while keeping at least one slice of each for garnish. Coat cinnamon stick in cinnamon sugar and set aside. Mix Porter's Peach and grated fruit over ice in a cocktail shaker. Strain over ice and top with Ruby Hard Cider. Garnish with cinnamon sugar-coated cinnamon stick and a slice of peach and a slice of apple.

    Recipe courtesy of Michelle and Demi from Roosters Brewing.

  • Cider Cyclone

    2 oz. Brigham Rum
    1 oz. fresh orange juice
    1 oz. sweet vermouth
    splash of olive juice
    dash of Angostura bitters
    tt Cottonwood Hard Cider

    Mix all ingredients except for Cottonwood in a shaker and strain over ice. Top with Cottonwood Dry Hopped Cider.

    Recipe courtesy of Chelsea from Heartbeat Nosh as part of Mountain West Hard Cider Industry Night.

  • Ruby's Rabbit

    1.25 oz. Beehive Jack Rabbit Gin
    4 dashes of Peychauds Bitters
    0.5 oz. Cointreau
    1 oz. simply syrup
    tt Ruby Hard Cider
    splash grapefruit juice
    1 Luxardo cherry

    In a cocktail shaker with ice, mix together Beehive Gin, Peychauds, Cointreau, and simple syrup. Strain over ice in a Belgian cider glass and top with Ruby Hard Cider and a splash of grapefruit juice. Garnish with a Luxardo cherry.

    Recipe courtesy of Anna from Whiskey Street as part of Mountain West Hard Cider Industry Night.

  • Ruby Spritz

    4 oz. Ruby Hard Cider
    1 oz. Aperol
    1 blood orange slice

    Combine Ruby Hard Cider and Aperol over ice. Stir gently and garnish with a slice of blood orange.

  • Bitter Ruby Cowboy

    5 oz. Ruby Hard Cider
    2 slices of a crisp apple variety (Gala, Fuji, Honey Crisp, etc.)
    1 oz. Jack Daniels Tennessee Whiskey
    3 dashes of Angostura Bitters
    1 lemon slice

    Muddle slices of apples and soak in whiskey overnight. Pour muddled apple whiskey mixture over ice and pour in Ruby Hard Cider. Add three dashes of bitters. Stir gently and garnish with a twist.

  • Alpenglow

    1.5 oz. Tanqueray Gin
    .25 oz. Luxardo
    .25 oz. lime/cucumber simple syrup
    1 oz. fresh sour mix
    tt Ruby Hard Cider
    dash Luxardo Cherry Syrup
    1 Luxardo Cherry
    1 cucumber Peel

    Mix Tanqueray, Luxardo, lime/cucumber simple syrup and fresh sour mix in a high ball glass over ice. Top with Ruby Hard Cider and add a dash of Luxardo cherry syrup. Garnish with a Luxardo cherry and cucumber peel.

    Recipe courtesy of Desert Edge Brewery.

  • 7-Mile Paleo BBQ Sauce

    2 tbs. butter
    1 medium onion, diced
    2 large garlic cloves, minced
    1 bay leaf
    1 tbs. smoked paprika
    1/2 tsp. cayenne pepper
    1.5 bottles of 7-Mile Hard Cider
    1-28 oz. can of tomato puree
    1 lemon, zested and juiced
    1 tbs. apple cider vinegar
    1/4 cup coconut sugar (or brown sugar), plus 1.5 tbs.
    1.5 tbs. honey
    6 tbs. molasses
    4 tbs. Paleo Worcestershire sauce
    1/2 cup unsweetened apple sauce

    Directions:

    Melt butter over medium-high heat and add garlic and onions until translucent.
    Add bay leaf, paprika, and cayenne. Cook for 30 seconds stirring continuously.
    Add half of the 7-Mile and increase to high heat. Cook until au sec still stirring continuously.
    Add remaining ingredients and bring to a low simmer.
    Continue to cook for approximately one hour while stirring occasionally or until sauce has thickened.
    Season with salt and pepper to taste.
    Remove bay leaf and blend to a smooth consistency.

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