Smoky Rosemary Cider


  1. Using a brulee torch, burn the rosemary leaves.
  2. In a large shaker, combine the smoked paprika, cider, lapsang tea, and ice. Shake vigorously for 30 seconds.
  3. Strain with a fine mesh sieve and serve up in a chilled glass.
  4. Cut apple into small cubes and burn edges with a brulee torch. Skewer as a garnish along with a fresh rosemary sprig.
  5. Optional: Add 1 oz of mezcal tequila to create a cocktail.


  • 1/4 cup Peak Fresh Produce® Apple(s)
  • 1/2 cup apple cider
  • 1 cup ice
  • 1/4 tsp McCormick Culinary® Smoked Paprika 
  • 1 tbsp McCormick® Culinary Rosemary Leaves
  • 1 rosemary, fresh sprigs
  • 1/4 cup Lapsang Souchong Tea, brewed and cooled