From left: The iMule and Apple Bottom cocktails

To pay homage to the fall season, The Blacksmith Saloon head mixologist Chris Hudnall is unveiling two handcrafted apple cider cocktails. "Apple cider is a great ingredient to use close to the holidays. It gives people a feeling of comfort and coziness," said Hudnall of his new seasonal creations.

Made with top shelf Santa Teresa Gran Reserva Añejo Rum, the new cocktails—the iMule and the Apple Bottom—combine cider with fall appropriate mixers like pomegranate liqueur, ginger syrup, and Malbec wine. But Hudnall offered a laundry list of other items that pair well with apple cider libations: cinnamon, sage, nutmeg, walnuts, vanilla, raw sugar, even bay leaves.

If you’re not familiar with the pop-up bar’s schedule, you can catch it every Friday night at The Well Lounge (441 41st St., Miami Beach). Hudnall’s cider-tails will be on the menu next Friday, October 26. Or, you can use these recipes to whip them up tonight.    

iMule
SERVES ONE

1 1/2 ounces Santa Teresa Gran Reserva Añejo Rum
3/4 ounce house-made ginger syrup
1/2 ounce lime juice
Apple cider

Add first three ingredients to a shaker with ice. Shake vigorously and pour into a mule mug. Top with apple cider and garnish with an orange wheel, black cherry, and cracked black pepper.

Apple Bottom
SERVES ONE

1 1/2 ounces Santa Teresa Gran Reserva Añejo Rum
1 ounce Malbec wine
1/2 ounce pomegranate liqueur (such as PAMA)
1/2 ounce lemon juice
3 dashes Jerry Thomas’ Own Decanter Bitters
Apple cider

Add first five ingredients to a shaker with ice. Shake vigorously and pour into a 12-ounce Mason jar. Top with apple cider and garnish with an orange wheel, lemon wheel, and blackberry.