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Cider sangria

Café D’Alsace, New York City

Gianni Cavicchi, beer director for Café D’Alsace parent company Tour de France Restaurant Group, developed this refresher for the fall with the growing popularity of cider in mind.

To make the drink, he fills a cocktail shaker with ice and adds an ounce of Calvados, three-quarters of an ounce of pear liqueur, the juice of half a lemon, and a quarter ounce of simple syrup.

He shakes the mixture and pours it into a wine glass filled two-thirds with ice, adds diced apple and pear, tops it with hard apple cider, and garnishes it with an apple twist and cocktail straw.

The drink is priced at $10.

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