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Manzanasada

The Manzanasada is a vibrant and refreshing cocktail that blends the smoky notes of mezcal with the crisp sweetness of apple cider and the tang of freshly squeezed lemon juice. Topped with ginger beer and garnished with diced red apples, this drink offers a delightful balance of flavors with a hint of spice, making it perfect for fall gatherings.

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Manzanasada

Manzanasada

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: apple cider, blanco tequila, fall, fall cocktails, fall tequila cocktails, ginger beer, Lemon Juice, Manzanasada, mezcal
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Rim the edge of a Collins glass with spice sugar. Fill the glass with ice and set it aside.
  • In a cocktail shaker, combine the blanco tequila, mezcal, apple cider, and freshly squeezed lemon juice. Add ice to the shaker and shake until the mixture is well-chilled.
  • Strain the mixture into the prepared Collins glass.
  • Top the cocktail with chilled ginger beer for a refreshing fizz. Garnish with diced red apples for a festive touch.
  • Serve immediately and savor the layered flavors of this autumn-inspired cocktail.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Manzanasada offers a delightful interplay of flavors with the smokiness of mezcal contrasting beautifully with the smooth blanco tequila. The apple cider adds a sweet and crisp base, while the lemon juice brings a refreshing tartness. The ginger beer tops it off with a zesty, effervescent finish, and the spice sugar rim adds a warm, aromatic sweetness. The diced red apples not only enhance the visual appeal but also add a fresh, fruity bite with each sip.

Manzanasada
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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