∙ Wassailing ∙

Carbonated Cider with Honey

Crisp and Refreshing

Balanced Sweetnesss and Acidity

Aged on Bourbon Barrel

7.5% Alcohol


“Wassailing” Cider ∙ $23

∙ Recipes ∙

Cooking & Cocktail Recipes using “Wassailing” Cider

“Wassail Yeah!”

Spiced Apple-Cranberry Cocktail

Lightly carbonated, aromatic and very refreshing. This cocktail enhances the bourbon barrel notes in Wassailing cider and adds a holiday flare with cinnamon and cranberry.

* 12oz Wassailing Cider, chilled
* 2oz cranberry juice
* 1oz fresh orange juice, strained
* 1oz bourbon
* 1 Cinnamon stick

Optional: sprig of rosemary for an aromatic garnish

1) Add all ingredients to a rocks glass & stir with cinnamon stick.

Note: Wassailing is a carbonated product. To prevent foaming, stir, don’t shake.

“Wassailing” Cider ∙ $23

Cider Cinnamon Rolls

A boozy twist on classic cinnamon rolls

These rolls are extra fluffy and have a great flavor.

1 cup warm water
½ cup semi-sweet cider, room temperature
1 tablespoon sugar
1 package active dry yeast
1 egg
2 tablespoons butter, softened
¼ teaspoon salt
4 ½ cups flour

6 tablespoons butter, melted
½ cup brown sugar
½ cup white sugar
2 tablespoons cinnamon

2 ¼ cups powdered sugar
3 tablespoons semi-sweet cider

In the bowl of a stand mixer fitted with the dough hook, add the water, cider and sugar. Sprinkle the yeast over top and let the mixture sit for five minutes to allow the yeast to activate. With the mixer on low, mix in half of the flour. Then mix in the egg, butter and salt. Gradually add the remaining flour, then turn the mixer speed up to medium to knead the dough for three minutes.

After the dough pulls away from the sides of the bowl, turn off the mixer. Transfer the dough to a large bowl greased with cooking spray and cover it with a towel. Set the dough aside for 45 minutes to rise. Once the dough has risen, preheat the oven to 350 degrees Fahrenheit.

For the filling, mix together the melted butter, brown sugar, white sugar and cinnamon.

On a lightly floured surface, use a rolling pin to roll the dough out into a rectangle about ¼ inch thick. Use a spatula to spread the filling all over the dough. Starting from one of the long ends, roll the dough into a tight log. Cut off the uneven ends and slice the log into eight even pieces.

Arrange the cinnamon rolls in a greased 9-inch by 13-inch baking dish. Set them aside for 15 minutes for an additional rise, then place the baking dish in the oven. Bake the cinnamon rolls for 20 minutes until lightly golden brown. Once baked, remove them from the oven to cool slightly.

To make the glaze, whisk together the powdered sugar and cider in a large bowl until smooth. Spread the glaze over the cinnamon rolls with a spatula.

“Wassailing” Cider ∙ $23

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