WOODY AND SPICE

Spiced Woody - One shot of spiced rum mixed in a glass of Woodchuck Cider.

24 KT Woody - One shot of cinnamon liqueur mixed in a glass of Woodchuck Cider.

WOODY’S WARMERS

Southern Woody - One shot of southern whiskey mixed in a glass of Woodchuck Cider.

Double Apple Woody - One shot of apple schnapps mixed in a glass of Woodchuck Cider.

FROM: Good ol' "Anonymous" MAFIA HIT

We created a new drink called the Mafia Hit.  You take 3/4 of a pint of Woodchuck Dark&Dry and drop a shot of Jack Daniels into it and then slam it.

FROM: B. Quinn ("Created in Detroit perfected in Seattle")

The quantity is whatever you wish it to be. The end result is always the same.
1. One 12 ounce bottle of Woodchuck Granny Smith.
2. 1-2-or 3 shots of Bombay Sapphire gin.
3. Crushed/shaved or blended ice amount at your discretion.
4. Blend.
5. Drink by the glass, quickly.
Pure delight.  Beware the gin sneaks up on you after two or three.

FROM: Anonymous  SNAKEBITE BLACK

2/3 Cider

 1/3 lite lager

dash of Cran-Cherry Juice*

(*in replacement of Black Currant Juice in order to make a Snakebite Black)

FROM: S. Tuttle and B. McGee  BLOODY SNOWPLOW

Last Winter, during the Chicago Blizzard, my roommate and I decided to take advantage of our free time to invent some new drinks... One that turned out especially well is as follows.

Combine the following into a blender, and mix until slushy...
Ice
1 1/4 bottles of Woodchuck Amber
Captain Morgan's Spiced Rum (we like 5-6 oz!)
6 oz. Cherry Rush Gatorade
This is a great drink and I think it would make a great addition to your recipe listings.

FROM: Caleb Armstrong

A nice and smooth and simple recipe is to add one shot of chambord to a glass of Woodchuck. Delicious.

Peace...

Woodchuck Wassail

2 quarts of Woodchuck draft cider

2 cups of cranberry juice

¾ cups sugar

2 cinnamon sticks

1 ½ t. whole allspice

1 orange studded with whole cloves

1 cup rum

Combine all ingredients in slow cooker and brew for 4-5 hours before serving

Woodchuck Cider Punch

2 quarts lemon sherbert

1 large bottle of ginger ale

1 gallon of Woodchuck Draft Cider

lemon slices

Pour cider over sherbert in a punch bowl. Add ginger ale. Float lemon slices on top

Woodchuck Cider Warm up

1 quart Woodchuck Draft Cider

½ cups lemon juice

1 ¼ cups red fruit punch

¼ cup instant tea powder

½ cups of sugar

2 cups of water

Combine ingredients and heat through. Serve in mugs with an apple slice

Hot Woodchuck Draft Cider and Spice

Fill crockpot with cider. Sprinkle in ½ t pumpkin pie spice. Decrease spice accordingly for a lesser quantity. Heat for 1 hour after cider is hot. May be kept hot on a low setting for several hours.

Mulled Woodchuck Draft Cider

2 quarts of Woodchuck Draft Cider

½ cups brown sugar

1 t. whole allspice

1 ½ t. whole cloves

2 cinnamon sticks

orange slices (for garnish)

Mix cider and sugar in a crockpot or slow cooker. Put spices in a tea ball or tie in cheese cloth and then add to cider. Heat on high for 1 hour, then brew on low for 2-3 hours before serving. May be kept warm for several hours. Serve with a ladle.

Mexican Woody

In a tall glass, mix one ounce each of gold tequila, orange liqueur and cranberry juice. Add ice. Fill the rest of the glass with Woodchuck Draft Cider. OLE!

Captain Woody

Add one ounce of spiced rum to a mug of Woodchuck Draft Cider, either hot or cold.

Snake Bite

In tall glass, pour one half of your favorite lager, chilled. Fill the rest of your glass with chilled Woodchuck Draft Cider. If you are feeling adventurous, try any other style of beer—ale, porter, weisbbsier---with Woodchuck Draft Cider.

Black Velvet (aka Smoothie, Black Apple)

Fill half a pub pint with chilled Woodchuck Draft Cider and carefully pour stout on top. (hint: If you pour the stout over the back of a spoon slowly into the glass it will float on top of the Cider)

Vanilla Cider Pork with Pears

Makes 12 Medallions; Total Time: 40 Minutes

3 T. unsalted butter

3 Bosc pears, peeled, cored and quartered

1 lb. pork tenderloin, trimmed, sliced into

twelve 1” thick medallions, seasoned

½ Cup all purpose flour

1 Cup chicken broth

1 Cup Woodchuck Draft Cider

1/3 Cup heavy Cream

1 Vanilla bean, split and scraped

Salt and Pepper to Taste

Melt butter in a large skillet over medium-high heat.  Add pears and sauté until lightly browned; remove from pan.

Season pork with salt and pepper, then dredge in flour.  Saute medallions for 2 minutes on each side in the same pan the pears were sautéed in; remove from pan.

Combine broth, cider, and cream; add to the pan to deglaze.  Bring to a boil, then add vanilla pod and seeds.  Boil until thick, about 4 minutes.  Season with salt and pepper before serving.

Walnut Wild Rice

Makes 3 cups; Total Time: 30 Minutes

½ Cup walnut pieces

¼ Cup Woodchuck Draft Cider

1 Can (14oz) chicken broth

1 T. unsalted butter

1 Cup wild rice blend (such as Uncle Ben’s)

Salt and Pepper to Taste

Toast walnuts in a small skillet over medium heat for about 6 minutes.

Boil cider, broth, and butter in a saucepan; add rice mixture.  Cover, reduce heat, and simmer 25 minutes, or until the liquid is absorbed.  Season with salt and pepper.

Garnish with toasted walnuts.