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The Niagara Apple of my Rye
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We are excited to share a cocktail that we presented at the most recent Twenty Valley Winter Winefest as part of their first-ever cocktail competition. We don’t want to toot our own horn too much, but we won! For anyone that joined us at the event, here is your chance to re-create it at home.



  • 2 ounces Dillon’s Rye Whisky
  • 2 ounces fresh pressed apple cider
  • .5 ounce fresh lemon juice
  • 2 dashes Dillon’s Orange Bitters
  • 1 tablespoon (.5 ounce) apple butter *instructions below
  • .5 ounce ginger beer
  • Dehydrated apple slice and cinnamon stick for garnish
  • 24k gold sugar for rim


For the apple butter: 

  • 4 lbs Ontario Honey Crisp apples, cored and diced
  • 1 ¼ cup fresh pressed apple cider
  • ½ cup Vidal Icewine (could also use maple syrup)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 pinch ground cloves
  • 1 pinch salt



For the apple butter: 

  • In a slow cooker combine all the ingredients. Cook on low for 8-10 hours, stirring occasionally.
  • Once cooled transfer to blender and blend until smooth.
  • Adjust sweetness if desired with more maple syrup.

For the cocktail:

  • Rim your glass with sugar and gold
  • In a cocktail shaker add rye whisky, apple cider, lemon juice, bitters and apple butter. Add ice and shake for 10-15 seconds.
  • Strain into gold sugar rimmed glass with fresh ice.
  • Top with ginger beer
  • Garnish with cinnamon stick and dehydrated apple slice
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