1 oz Pomme Noir brandy 1 oz fresh lemon juice 3/4 oz simple syrup 3 oz Frontenac Brut
Boyden Kir Royale
1/2 oz Cassis 6 oz Frontenac Brut Rosé Lemon Twist Add 1/2 oz of Cassis to the bottom of a
The Cider Press
2 oz Vermont Ice Cider 1 oz Whiskey 1 oz Vermont Apple Cider 1/4 oz Boyden Bourbon-Barrel Aged
Yule Log
2 oz Vermont Ice Maple Creme 1/2 oz Fernet Branca 1/2 oz Mint Simple Syrup Shake all
Seyval Citrus Sangria
1 750 ml Seyval Blanc 2 oz Triple Sec Splash of Vermont Ice Cider 12 oz. Lime Seltzer Fresh
RED, WHITE, & BLUE Sparkling Sangria
1 Bottle Seyval Blanc wine 1/2 Bottle Vermont Ice Hard Cider 1 oz Pomme Noir De Galce 1 1/2 cups
Cran Apple Sangria
1 750 ml Flip Top of Vermont Ice Hard Cider 1/2 bottle of Cranberry Wine 1 cup of Vermont Maple
Cran-Barb Sangria
3 bottles of Rhubarb Wine 1.5 bottles Cranberry Wine ½ liter cranberry seltzer 1 carton fresh
Rosé Sangria
1 Bottle of Rosé La Juju 1 Flip Top of Vermont Hard Cider 1 Cup of Sliced
Vermont Ice Maple Creme Milkshake
2 oz Vermont Ice Maple Creme 2 Heaping Scoops of Vanilla Ice
