Spiced Local Cider


This is the perfect time of year to cozy up with a warm cup of fresh, local cider. Here we are incorporating a quick and easy spiced simple syrup, which you can also use in a winter fruit salad, sangria, or cranberry sauce. Its delicious on its own, or you can add a drop of Bourbon for a seasonal adult beverage perfect for entertaining.


Spiced Local Cider



Spiced Local Cider and Bourbon 2.JPG


For the Spiced Simple Syrup, combine all of the ingredients in a small saucepan and bring to a boil. Stir to dissolve sugar, then allow to cool to room temperature.

Rim glasses with maple granules by dipping the rim of each glass into a shallow bowl of cider or water, then into a shallow bowl of maple granules.

Combine the apple cider, spiced syrup and optional Bourbon in a large pitcher. Divide evenly among the rimmed glasses.

Serve warm or on ice!

Fiery Old Fashioned


Spice up an Old Fashioned with Jansal Valley Hot Pepper Honey, cultivated from local New England Hives and infused with ghost and chili peppers grown right at the source. Bonus points if you garnish with sliced fresh hot peppers too!


Fiery Old Fashioned



For Hot Pepper Honey Syrup:
¼ C Jansal Valley® Hot Pepper Honey
¼ C Water

For Cocktail:
4 t Hot Pepper Honey Syrup
4 dashes Angostura Bitters
4 oz Bourbon
Ice / as needed
Optional: 1 Hot Pepper / thinly sliced / as garnish



For the Hot Pepper Honey Syrup, In a sauce pot over medium heat, combine honey and water. Allow to reach a boil, then reduce to a simmer, stirring until the honey is completely dissolved. Can be made up to 1 day ahead of time.

For the cocktail, fill 2 rocks glasses half way with ice. Add 2 t of Hot Pepper Honey Syrup and 2 dashes of bitters to each glass. Stir vigorously to dissolve the syrup and bitters, then top the glass with ice. Pour 2 oz of Bourbon into each glass, then stir again, just to mix.

Persimmon Sour


Persimmons are a unique, somewhat mysterious fruit to many. They come into season mid-fall and last through mid-winter, typically October-December each year. They look similar to a tomato, but taste like a papaya, have a stiff texture, and a die-hard cult following. Here we've utilized the tasty fruit in a classic cocktail that even the pickiest eaters can't help but try.


Persimmon Sour



1½ parts Bourbon

1 part Persimmon Puree / recipe to follow

1 part fresh Sour Mix

Sparking Water / to top

Edible Marigolds / as garnish


for the Persimmon Puree:

3-4 large Persimmons / stems removed / quartered

¼ C Sugar

Water / as needed



For the Persimmon Puree:

In a blender, combine persimmons and sugar, adding water to thin to desired consistency.


For the Persimmon Sour:

Shake the bourbon, persimmon, and sour mix in a shaker filled with ice, then pour over ice and top with sparkling water. Stir, then garnish with edible marigolds.