Apple of My Eye Cider Cocktail

Looking for an easy cocktail to share with your special someone this Valentine's Day? This easy recipe is sure to make your holiday romantic and fun. Ingredients 5 Strawberries Tapped Apple's First Bite Hard Cider Pomegranate or Cranberry juice (whichever you prefer) How to Make Your Valentine's Day Drinks

1. Clean and muddle 4 strawberries. Divide evenly and put your muddled berries in bottom of 2 champagne flutes.

2. Fill flutes until they are 3/4 of the way full with First Bite Hard Cider.

3. Add a splash of Cranberry or Pomegranate juice to give your drinks that pink holiday hue.

4. Top off the glasses with a slice of fresh strawberry and celebrate.

Apple Pie Martini

This autumnal martini recipe is delicious and easy to whip up in a pinch! In addition to featuring Tapped Apple's Apple Pie Wine, this recipe includes local, Rhode Island-made balsamic vinegar, created by Capizzano's Olive Oils & Vinegars.

Ingredients

8oz Tapped Apple's Apple Pie Wine

3oz vanilla vodka

2 TBSP sugar

1/2 tsp cinnamon

Capizzano's Balsamic Vinegar (Gravenstein or Red Apple)

Sliced apples for garnish

Instructions

1. Combine the sugar and cinnamon and place on a shallow plate.

2. Rim 2 glasses with balsamic vinegar and coat the rim with the cinnamon sugar mixture.

3. Combine the wine, vodka and ice and shake in a mixer.

4. Divide between two glasses (pouring through a strainer to remove the ice).

5. Garnish with sliced apples and enjoy.

Wine Pairing: Tapped Apple's Ginger Apple Wine with Ginger Roasted Butternut Squash Apple Soup

This wine and soup pairing is the ultimate combination of our favorite fall flavors. Smooth and creamy ginger-roasted butternut squash apple soup pairs perfectly with Tapped Apple's Ginger Apple Wine on a cold, fall evenings. Stop by our tasting room in Westerly to bring home a bottle of our Ginger Apple Wine for dinner tonight!

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 6

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into 2-inch cubes

• 2 medium apples, peeled cored, and cut into quarters

• 1 small onion, finely diced

• 2 tablespoons olive oil

• 2 tablespoons minced fresh sage

• 3 cups chicken stock, warmed

• 3 tablespoons chopped candied ginger

• 1/2 teaspoon ground nutmeg

• 3/4 cup half and half cream

• Salt and pepper to taste

• Grated fresh parmesan cheese and additional minced sage for garnishing

Instructions

1. Preheat oven to 400F. Lay butternut squash, apples, and onion in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with fresh minced sage. Roast butternut squash and apples at 400F 25-30 minutes or until apples and squash are very tender.

2. Place apples and squash in a high speed blender. Pour warmed chicken stock over top and add ginger and nutmeg. Blend on high speed until completely smooth.

3. Transfer soup to a medium saucepot and bring to a simmer over medium-high heat. Reduce heat to medium-low and add half and half cream and salt and pepper to taste. Cover soup and let simmer 15-20 minutes to allow the flavors to meld.

4. Serve soup hot with grated fresh Parmesan and additional minced sage if desired. Enjoy!