Atlanta‑based mixologist Tiffanie Barriere, author of the cocktail book Good Spirits, has revived a Prohibition‑era favorite: the Cider Cup. Drawing on the drink’s early‑20th‑century roots and a refined version served at Julian Anderson’s bar in the Montana Club of Helena, Montana, Barriere offers a simple, family‑friendly recipe that highlights cold hard cider and a touch of brandy.
Historical background
The original Cider Cup appeared in Jacques Straub’s 1914 handbook Drinks, where it combined cider, brandy, curaçao, maraschino liqueur, pineapple and citrus. During the national Prohibition, bartenders turned to cider‑based cocktails because they were lower in proof and easy to disguise, yet still delivered flavor and finesse. The drink later crossed the Atlantic, becoming a staple at British garden parties for its light, fruity character.
Barriere’s refined recipe
Barriere’s version trims the fruit load for a cleaner palate while keeping the drink cozy with a splash of brandy or cognac. The key is to start with a pint of ice‑cold hard cider—preferably chilled for several hours or briefly frozen for a slushy texture. The recipe calls for:
- 2 tablespoons superfine sugar
- ½ ounce water
- Dash of Angostura bitters (optional)
- 1 ounce fresh lemon juice
- 1 ounce white curaçao
- ½ ounce cognac or brandy (or Calvados for less sweetness, light rum for more)
- 1 pint hard cider, chilled
- Ice cubes, if desired
Combine the sugar and water in a pint or stemmed glass, stir to dissolve, then add bitters, lemon juice, curaçao and the spirit of choice. Top with the chilled cider, pour slowly to preserve the bubbles, and add ice if you prefer extra chill.
Seasonal twists
Barriere suggests optional add‑ins for a personalized touch: fresh mint, rosemary or thyme for a garden vibe; sliced apples, pears or citrus wheels for added texture; or a pinch of cinnamon or cardamom in the fall for warm spice. These variations let hosts tailor the drink to the season or the theme of their gathering.
Why the Cider Cup fits today’s gatherings
With its low alcohol content and bright, citrus‑forward profile, the Cider Cup is a family‑appropriate option that still feels celebratory. It works well at backyard barbecues, garden parties, or any occasion where a refreshing, easy‑to‑make cocktail is welcome. The recipe’s simplicity also makes it accessible for home bartenders looking to impress without extensive bar tools.
About the author
Tiffanie Barriere is a bartender, educator and hospitality leader who has earned a Food & Wine Game Changer award and a Tales of the Cocktail Visionary Award. Based in Atlanta, she contributes recipes to several cocktail books and shares her expertise through workshops and industry events.
Original reporting: Alexandria, VA News – WTOP News — read the source article.
