The highball is a classic cocktail gaining popularity again

35 ml Somerset Cider Brandy
75ml club soda
Apple garnish
Pour over ice in a tall thin glass, add bitters for a bit of flair
Pour over ice and stir

A take on the classic Mule
35 ml Somerset cider Brandy
75ml ginger beer
Angostura bitters
Twist of lemon
Pour over ice and stir

A classic originally made from Applejack. 

50 ml Somerset Cider Brandy
Juice on one lemon
4 dashes of grenadine
Lemon wedge garnish 
Combine with ice in a shaker, shake, strain and garnish with lemon

A take on the Calvados sour that originally appeared in the 1892 book The Flowing Bowl. 

25 ml lemon juice
10 ml sugar syrup (or try Somerset Ice Cider)
35 ml Somerset Cider Brandy
Cherry to garnish
Shake with ice, strain onto a coupe with an ice cube and garnish

Somerset Cider Brandy
Forced rhubarb cordial
Bergamot juice
All shaken together

By the Barrington Boar

Somerset Cider Brandy 3 year old
Pear Juice
Haselbury Gold Rum
Martini Extra Dry
Garnished with lemon

by The Dark Bear

Somerset Cider Brandy 10 Year old
Cointreau
Lemon

50ml Somerset Cider Brandy 5yr old
50ml Orange marmalade
25ml Earl Grey Tea
3 Dashes Angostura Bitters
Combine and serve over ice

By The Savoy

45ml Somerset Cider Brandy 3yr
20ml freshly squeezed orange juice
15ml freshly squeezed lemon juice
15ml maple syrup
Combine and serve over ice

By Dustin Macmillan

30ml Somerset Cider Brandy
20ml pressed apple juice
10ml lemon juice 
10ml sugar syrup
Top with soda water
Served in a highball glass
Cubed ice 
Garnish with mint sprig 

Quarante-Quatre (44 in French) a pleasure of Normandy

1 unpeeled washed orange
44 cloves
1 litre of Somerset Cider Brandy 3 year old
44 cubes of sugar
44 coffee beans
Stab the orange 44 times & insert a clove into each incision. Put orange and all other ingredients in a large glass container. Stir or shake over two days until the sugar is dissolved. Store for 44 days in a dark place. Strain, bottle and drink.