Orchard Elixir by Mixologist Willa Van Nostrand

An orchard elixir mocktail for the holidays—healthy, festive, and organic

A yellow non-alcoholic cocktail made from organic ingredients

A festive heart- and climate-friendly mocktail | Courtesy of kent dayton / harvard t.h. chan school of public health

This recipe was prepared by Willa Van Nostrand of Little Bitte Artisanal Cocktails for the Harvard T.H. Chan School of Public Health's event Eco Gusto! Harvesting a Healthy & Sustainable Holiday.

Servings: 1 | Time: 10 minutes

Ingredients:

  • 3 oz apple cider
  • 1/2 oz lemon juice
  • 1/2 oz spiced maple syrup*
  • Sparkling water
  • Fresh herbs such as thyme, rosemary, or sage

Directions:

  1. Combine cider, lemon juice, and spiced maple syrup in a bar tin or jar, add ice, and shake for 10 seconds.
  2. Pour over fresh ice into a rocks glass, top with sparkling water, and garnish with fresh herbs.

*To make spiced maple syrup:

  • In a small saucepan over low heat, combine 1/2 cup maple syrup with 1/2 cup water, add 1 cinnamon stick, 1 teaspoon whole allspice, 8 cloves, and simmer for 8 minutes, stirring occasionally.
  • Turn off the burner, cool the syrup to room temperature, and strain syrup into a clean jar.
  • Compost or discard solids, or save for another use like mulled cider or chai.

(Note: Please feel inspired to use any baking spices from your pantry!)

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