Spiked: Orchard Spiked Sun Tea

By Kathy Casey
Photography by Blue Rose Photography

A traditional pre-Prohibition-style cider that’s from Farnum Hill Cider is semi-dry with a gentle sweetness, aged in oak and finished with a Champagne cork. The blend of Kingston Black, Medaille d’Or, Somerset and other heirloom apple varieties all come from their Poverty Lane Orchards in Lebanon, New Hampshire. It has always been about the apples for these folks—they were growing cider apples for 20 years before the cidery was founded, eventually moving away from classic “eating” apples towards heirloom cider varieties.

Orchard Spiked Sun Tea

Sweetened sun tea makes the perfect summer backdrop to this orchard-inspired cocktail for a crowd. Look online for large beverage dispensers with spigots for easy pouring. For a fun presentation serve over ice in mason jars with colorful paper straws.

Makes 12-14 servings

2 cups water
3 black tea bags
1 ½ cups sugar
1 cup gin
1 cup apricot nectar (or substitute peach)
1 cup cranberry juice
½ cup fresh lemon juice
1 (750 ml) bottle Farnum Hill Semi-Dry Cider, chilled
Garnish: pitted cherries, sliced apricots or peaches

Place the water, tea bags and sugar into a quart canning jar. Secure lid, shake and then let sit in the sun for 4 hours, or until tea is steeped. Remove tea bags and discard.

In a large pitcher combine the sun tea syrup, gin, apricot nectar, cranberry and lemon juices. Stir together and refrigerate for up to 2 days.

When ready to serve combine the tea and juice mixture with the chilled cider. Serve over ice and garnish with orchard fruits.

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