Angry Orchard’s resident mixologist, Hayley Jensen of Taproom 307 in NYC has a variety of cocktails to warm you up, perfect to share with a crowd! Want a snack to go with these cocktails? Check out Chef Kevin Gillespie’s Grilled Cheese recipe below!!
Angry Roasted Apple
1.5 oz vodka
1 oz Coffee Liquor
Angry Orchard Crisp Apple
Fill with Angry Orchard Crisp Apple and enjoy!
The Angry Snowflake
1/2 oz Sweet Vermouth
Dash Lemon Juice
4 oz Iceman
Combine and enjoy!
Cinnful Angry Pie:
4 oz Cinnful Angry Orchard
1 oz bourbon
3 brandied cherries
Pour 4 oz cinnful and bourbon over ice in a small mixing glass, stir and strain over ice into rocks glass. Garnish with cherries.
Another really fun (optional) garnish is to rim the glass with honey and then graham cracker crumbles. Really tastes like an apple pie. The brandied cherries really add the flavor of rich cherry brandy. If you can’t use brandied cherries, soak fresh ones in sweet vermouth overnight.
Grilled Apple and Cheddar Sandwich with Cider Jelly Dipping Sauce
- 8 slices brioche bread
- 4 slices sharp white cheddar cheese
- 1 large fuji apple, peeled and sliced
- 8 tablespoons unsalted butter, at room temperature
- 1 cup apple jelly
- 2 tablespoons Angry Orchard Crisp Apple Cider
Heat a skillet over medium heat. Butter 1 side of each piece of bread with 1 tablespoon softened butter.
Build a sandwich beginning with bread (buttered side out), cheddar, sliced apples, cheddar, and ending again with bread (buttered side out).
Place the sandwiches on the skillet and grill on both sides until golden brown and the cheese has melted, approximately 6 minutes.
Remove the sandwiches from the heat and cut each into 4 pieces. Arrange on a platter to serve.
Combine the jelly and cider in a blender and blend until smooth.
Pour into a ramekin and serve alongside the sandwich pieces for dipping.