Hey guys I'm currently designing a cocktail menu and would

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>>8782627
does it have to be an apple cider? I would try a pear cider

maybe even a cherry cider if you have some nice aromatics with it

>>8782637
No it has to be apple, I was toying around with pear liqueur but I feel it's too much of a mix match

>>8782637
But that has just brought maraschino to my mind, thanks!

if you want it to be apple, why not try calvados instead of bourbon? it seems like a more natural match for sparkling cider.

Off the top of my head, shake three oz of calvados with a a couple dashes of peychaud's and pour it into a glass with a muddled basil leaf and top it with your sparkling cider. if the basil doesn't work try mint or something.

>>8782797
No, the bourbon is the dead set Base. I want something uniquely flavoured that looks good on a menu, does basil work well with bourbon at all?

>>8782825
Basil seems like an odd choice, never tried it with bourbon. Perhaps mint? You could do a variation on mint julep with a nice dry cider brewed in the South.

The best OPs are ones who refuse to take suggestions.

>>8782854
I need a bourbon based one for this particular drink, but thanks for the input

A few slices of muddled cucumber? That, or a combo of a bittering agent and something floral, like Suze and St. Germain.

>>8782825
yeah basil works okay if you citrus it up. try this:
3 oz bourbon
2 big squeeze fresh lemon juice
spoon full of simple syrup
1 dash Angostura bitters

Shake and pour into:

muddle 2 basil leaf in the glass
2 oz cider
Basil leaf and lemon twist for garnish

id drink that. i bet it will be good.

>>8782627

Michael?

>>8783268
not OP, but I've tried playing around with st germaine and bourbons. The tastes seem to fight. It works much better with something clear like gin or vodka. Hell i even made a nice drink mixing st germaine with korean soju. I called it "6 weeks of western disturbance" named after a french attack on korea in the 1800s. Dang just talking about it makes me want to shake one up.