It’s that time of year again to celebrate cider in the big apple! We are proud to offer a cider flight featuring some of our favorite cider makers of the region.
First up we have Guinevere’s Pearls, from Eden Speciality Ciders in Northern Vermont. It is made with the Northern Spy apple and is made from the fresh pressed juice that does not freeze. The flavor is super-concentrated apple with bright acidity on the finish and subtle hint of residual sugar.
Next we get a bit more serious with a completely dry cider aged on the lees for 7 months from Sundstrom Cider. The cidermaker, Leif Sundstrom, came out of a wine background and takes a similar approach when working with apples. His blend of heirloom varieties from the Hudson Valley lend tannin and acidity to the cider. The extra aging on the lees brings a creamy richness and full texture that makes it perfect for pairing with hearty fall dishes.
We end the flight on a sweet note with an Heirloom Blend Ice Cider from Eden. Only the most juice that does not freeze in the early winter of Vermont goes into each bottle and result is concentrated baked apple notes, rich honeyed characteristics that all ends with a fresh smack of acidity. It takes 8 pounds of apples to make one small bottle, so it is as though each sip has the flavor of an entire apple! We think this one is lovely paired with pastry’s new apple beignets (with Calvados-caramelized apples, and buffalo milk gelato).
For another lighter cider dessert option, there is Gose cider sorbet made with Graft Cider’s tangy elderflower-infused sour cider and fresh Red Jacket Orchards Honeycrisp Juice.
On the savory side the kitchen is simmering some cider-braised lamb shanks that will be on the menu starting Saturday.
Furthermore we are debuting a cider-based version of the classic Italian spritz with muddled wild cranberries from Meadows and More, Aperol, Eden Cider, citrus and ginger.
We hope you can join us to taste some of these cider specialties, Cider Week runs Oct 20th- 29th!