When it comes to imbibing, we follow the lead of Snow Peak’s Beverage Director, Jim Meehan. With the holidays just around the corner, we asked for some toast-worthy recipes that could be made at home. A delicious punch is Jim’s recommendation for any parties this season. Try the Baird Necessities for your next gathering.
John Paul Cameron sources apples from Baird Family Orchards in Dayton, Oregon to make the Pinot Noir barrel-finished, Asturian-style cider that Jim mixes into this essential Stone Fence/ French 75 crossing.
Gear:
Ingredients:
- 1 25.5 oz. bottle of Cameron Sidra
- 12 oz. Roku Gin
- 9 oz. Lemon Juice
- 6 oz. Laird’s Bonded Apple Brandy
- 6 oz. Maple Syrup
Method:
Build in an Aluminum Caldero over a large block of clear ice. Ladle into cups and garnish with grated nutmeg.
Check out Jim’s other seasonal drink, the Cereal Number, and read our Holiday Party Guide to get you into the celebratory spirit!
