Cederberg Cocktails

A robust, autumnal drink created by a Portland bartender, featuring rooibos tea and apple brandy.

    Ingredients

  • hot water
  • rooibos tea bags
  • sugar
  • Calvados or other dry apple brandy
  • sweet vermouth
  • freshly squeezed lemon juice
  • Peychaud's bitters
  • Angostura bitters
  • sparkling wine
  • ice cubes
  • Granny Smith apple slices

    Preparation

  1. Pour hot water over tea bags and let steep for 10 minutes
  2. then remove the tea bags.
  3. Add the sugar and stir until it is dissolved and let cool to room temperature.
  4. Combine steeped tea
  5. Calvados
  6. vermouth
  7. lemon juice
  8. and both bitters in a pitcher and stir well.
  9. Cover and refrigerate for at least 2 hours until chilled.
  10. Pour in the sparkling wine and stir gently.
  11. Fill old-fashioned glasses with ice
  12. pour in the cocktail
  13. and garnish with apple slices.

Comments