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Updated: Sep 3, 2022

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.


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


  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.

Updated: Oct 21, 2020

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


  • 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


  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!

Welcome the fall season with this heart-warming recipe that celebrates our favorite autumn ingredient, apples! This delicious dinner features two of the Tapped Apple's unique beverages: Watch Hill White Wine, and First Bite Hard Cider. Stop by our tasting room to pick up your ingredients for tonight's dinner, or visit our homepage to find a package store that carries our products near you.


  • 1/2 cup of Tapped Apple's Watch Hill White Wine

  • 1/2 cup Tapped Apple's First Bite Hard Cider

  • 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

  • Kosher salt and black pepper

  • 4 teaspoons apple butter

  • 1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese

  • 8 thin slices prosciutto

  • 2 small shallots, halved

  • 4 garlic cloves, smashed

  • 1-2 Honeycrisp apples, cut into 10-12 wedges

  • 1 sprig fresh rosemary

  • 2 sprigs fresh thyme

  • 12 fresh sage leaves

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons salted butter


  1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.

  2. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.

  3. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples.

  4. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken.

  5. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat.

  6. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve along side rice pilaf. Enjoy!

Wine & Hard Cider DRINK RECIPES

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