This spin on the Cider Cup is from my cocktail book “Good Spirits”; the original drink has roots going back to the early 20th century.
In Jacques Straub’s 1914 book, “Drinks,” cider, brandy, curaçao, maraschino liqueur, pineapple and citrus fruits came together like a pre-Prohibition party in a glass. During Prohibition, when bartenders had to get scrappy, cider-based cocktails like the Cider Cup gained real traction — lower-proof, easy to disguise, but still full of flavor and finesse.
