1 ounce homemade New Mexico sweet apple cider
¼ ounce lemon juice
¼ ounce crème de cassis
Shake all ingredients together, chill, and serve with a wedge of New Mexico apple over the rim of the glass. Serves 1.
ROSALIE’S APRICOT BRANDY
Rosalie Howland says this is great to sip and is superb as a topping for vanilla ice cream.
1 pound dried apricots
1 pound sugar
1 quart vodka
Mix together in a glass container and store for 6 to 8 weeks in a cool dark place. Shake every other day or so, so flavors meld.