This cocktail is inspired by the rosy pink color of Champlain Orchards Foxboro Rosé Cider—a lightly tart rosé cider that features Vermont cranberries and apples. Campari enhances the beautiful color and flavor of the cider and adds just a touch of bitter orange character.
Makes 1 cocktail
Most Asian markets carry the oddly shaped Buddha’s Hand citron, and it provides a beautiful floral citrus fragrance to the cocktail, but if you can’t find it, substitute with lemon peel simple syrup instead.
3/4 ounce Vodka
1 ounce Campari
1/2 ounce Buddha’s Hand Simple syrup (recipe follows)*
1/2 ounce fresh lemon juice
2 ounces Champlain Orchards Foxboro Rosé Cider
Garnish: lemon twist, edible rose petals
Combine the vodka, amaro, simple syrup, and lemon juice in a mixing glass. Fill with ice, cap, and shake vigorously. Serve up, strained into a coupe glass, and topped with cider. Twist the lemon peel over the drink to express the oils and garnish with the peel and a few edible rose petals.
*Buddha’s Hand Simple Syrup
Makes roughly 1 ¼ cups
1/2 Buddha’s Hand Citron
1 cup sugar
1 cup water
Wash the Buddha’s hand citrus thoroughly to remove any wax or residue and cut into small strips or cubes. Add all ingredients to a saucepan and boil the citrus until translucent, about 5-10 minutes. Take off heat and let cool to room temperature. Separate the solids from the syrup and store refrigerated for up to 3 weeks.
Tip: No need to waste the leftover citrus peel! They can be candied and used as a garnish on cocktails, cakes, and more!
