Mix hard cider with organic chrysanthemum-honey liqueur for some sweet summer sips.
Courtesy of Adam Seger (Manager-Sommelier-Mixologist, Nacional 27, Chicago) and Koval Distillery
1/2 ounce chilled chrysanthemum-honey liqueur
1/2 ounce chilled kobuso juice
4 ounces apple hard cider
5 drops bitters
Edible flower or herb sprig, like thyme
1. In a chilled champagne flute, add the chilled chrysanthemum-honey liqueur and the chilled kobuso juice.
2. Top with cider.
3. Add drops of favorite bitters to the top.
4. Garnish with edible flower or herb sprig.
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