Cider Mixology: The Whiskey Smash! Millstone Cellars Blossom Cider in A Woodberry Kitchen Cocktail

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Cider Mixology: Whiskey Smash!  Millstone Cellars Blossom Cider at Woodberry Kitchen.

Wending our way back to New York from Virginia – with precious cider cargo in tow – we stopped for refreshment at Woodberry Kitchen, located in a refurbished 19th century mill complex outside of downtown Baltimore. 

Woodberry Kitchen bar artisans embrace the charms of cider, allowing us to start the evening properly with a cider cocktail, The Whisky Smash! 

Mixologist C. Connor Rasmussen, kindly shared the recipe.

The WHISKEY SMASH! How To:

A wonderful cocktail wherein we substitute the more traditional bubbly wine for the sparkling cider:
1.75 bourbon (above 90 proof)
.75 lemon (fresh squeezed)
.5 honey syrup (89% honey to water)
Shake everything up and pour over rocks with a dash of bitters and top with the sparkling cider!
Garnish with a fresh rosemary sprig.
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To Start: The Whiskey Smash! and yellow wax peppers on toasts charred in the wood-fired brick oven.
To Follow: An extremely delicious and seriously local meal.
Accompanied By: Regional ciders at every turn.
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Read a bit about Woodberry Kitchen (here).

For another cider cocktail from Woodberry Kitchen, with MIllstone Ciderberry Cider, see The Brewer & Keep Cocktail.

SNAPSHOT: 50 STATES OF CIDER: VIRGINIA

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50 STATES OF CIDER: Ciderland USA: VIRGINIA

Includes Makers of Cider, Perry, Fruit Wines, Meads, and Ice Ciders.

Last updated November 24, 2013.

Have an addition, correction or found a broken link?  Leave a comment or send us an email.

VIRGINIA CIDER MAKERS (8):

Cider Makers of Virginia:

A

Albemarle Ciderworks North Garden, VA

B

Blue Bee Cider  Richmond, VA

Bold Rock Cider Nellysford, VA

C

Castle Hill Cider  Free Union, VA

F

Foggy Ridge Cider Dugspur, VA

O

Old Hill Cider  Timberville, VA

P

Potter’s Craft Cider Free Union, VA

W

Winchester Ciderworks Winchester, VA

EVENTS:

Cider Week Virginia  November 15 – 24, 2013

Link: ciderweekva.com

Please visit the individual cider makers websites to see what events they have scheduled throughout the year.

RESOURCES:

Websites:

Vintage Virginia Apples

Urban Homestead

Virginia Tech Virginia Agricultural Experiment Station Virginia Tech – click this LINK to explore various cider and apple related materials including downloadable pdfs.

Virginia Cooperative Extension 

Books: 

Apples of North America: 192 Exceptional Varieties for Gardeners, Growers, and Cooks by Tom Burford, Timber Press 2013.

Old Southern Apples. A Comprehensive History and Description of Varieties for Collectors, Growers, and Fruit Enthusiasts by Creighton Lee Calhoun, Jr., Chelsea Green 2011.

VIRGINIA APPLE & CIDER FACTS:

Virginia apple country includes the mountainous region of the northern Shenandoah Valley through the Roanoke Valley, the rich countryside of Albemarle and Rappahannock counties and the southwest counties of Patrick and Carroll. The majority of apples trees are grown in the Shenandoah Valley. 1

Virginia is the number 6 state in commercial apple production. 2

Famed Virginia apples included the Ablemarle Pippin (also known as the Yellow Newton or Newtown Pippin) and the Virginia or Hewe’s Crab. 3,4

Sources:

1 Virginia Apple Growers www.virginiaapples.org

2 U.S. Apple Association www.usapple.org

3 Apples of North America: 192 Exceptional Varieties for Gardeners, Growers, and Cooks by Tom Burford, Timber Press 2013.

4 Old Southern Apples. A Comprehensive History and Description of Varieties for Collectors, Growers, and Fruit Enthusiasts by Creighton Lee Calhoun, Jr., Chelsea Green 2011.

Visit CiderGuide.com to view current US Cider Map and to see if Virginia has any new cider makers.

Please leave a comment if you have VIRGINIA cider resources to add.

5Ws of Cider: Scott Heath and Ellen Cavalli. Tilted Shed Ciderworks 2012 Graviva! Semidry Cider

5Ws of Cider: Scott Heath and Ellen Cavalli & Tilted Shed Ciderworks 2012 Graviva! Cider.

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Ellen Cavalli of Tilted Shed Ciderworks in Sonoma County, California answers our 5Ws of Cider pairing questions:

WHO: Scott Heath, co-owner & cidermaker, and Ellen Cavalli, co-owner & sales and marketing director.

WHAT:  Tilted Shed Ciderworks 2012 Graviva! Semidry Cider

Graviva! is our homage to the beleaguered, beautiful Gravenstein, which was Sonoma County’s main agricultural crop until post-WWII, when imported apples and eventually the wine industry put the squeeze on growers. Now there are around 600 acres left in cultivation, down from a few thousand just a couple of decades ago. It’s a blend of 50% Gravs with 50% heirloom and cider apples, including Hubbardston Nonesuch (a low-tannin, low-acid sweet from 1830s Massachusetts) and Nehou (a high-tannin, low-acid bittersweet from 1920s France), all organically grown on Sonoma County farms. It’s a lightly effervescent, bright, crisp cider with refreshing acidity, slight floral aroma, and a touch of sweetness and tannin.

We hand-washed, sorted, ground, and pressed the apples from August to October 2012 at our small cidery in west Sonoma County. Then Scott sent the juice onto a cool, slow fermentation in small batches until late March 2012. Our process is more akin to white wine production; the long fermentation allows the cider to develop more nuance and aromatics, which may be lost in a fast, hot ferment. Then Scott blended it, aged it for a month, then began bottling by hand. We released Graviva! in early May, for a total of 400 gallons.

WHAT TO PAIR WITH : Graviva! is fantastic as an aperitif, with cheeses (especially the sheep and cow dairy cheeses by our friends at Weirauch Farm & Creamery) and charcuterie. Its balance of acidity, sweetness, and tannin also makes it a great accompaniment to pork tenderloin, salmon, oysters, and spicy foods (especially curry dishes). I most like to pair it with is a hammock on a sunny day, but our most memorable pairing was with local salmon.
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We serve it lightly chilled; 50 to 55 degrees is the sweet spot for releasing the aromatics.
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WHEN & WHERE: The most memorable pairing we had with Graviva! was in late July 2012 at our house. Scott had just turned the Big 40, and we were three weeks away from launching our very first batches of ciders at Sebastopol’s Gravenstein Apple Fair. Early in the morning, Scott drove out to nearby Bodega Bay, where he bought a whole salmon straight off the fisherman’s boat. He smoked it in our wood smoker, and also made focaccia from scratch. Meanwhile, I picked and prepared a bunch of vegetables from our garden: cucumbers, carrots, green beans, and Sungold tomatoes. Our good friends and their kids came over, one friend brought the yummiest carrot cupcakes, we busted out a few as-yet-unlabeled bottles of Graviva! (we were still waiting to get the labels from the printer!), feasted on the best salmon we’ve ever had, and had a fun, noisy dinner party on our deck.

WHY: There is something inherently celebratory about Graviva! Not only did it make for a convivial dinner, it’s been poured instead of Champagne at weddings, and we recently served it on Mother’s Day as a toast to my  mom.

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To find out more:
Note: The lovely chicken pictured is a Rhode Island Red, and her name is Big Red.

 

Cider Review: 1626 New Amsterdam Dinner at The Farm on Adderley: Cider In Context

New Amsterdam Dinner at The Farm on Adderley: Cider In Context

Before New York Was New York: A Culinary History of New Amsterdam, 1626

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Venue: The Farm on Adderley restaurant and event space.

What: Dinner – A curated and contextualized meal inspired by early Dutch settlers in Nieuwe Amsterdam and the Lefferts’ family cookbook. The Leffert’s were early Dutch settlers with a stronghold of land in the Flatbush (“Vlacke Bos”) area of Brooklyn.

Context Provided By: Historic Gastronomist, Sarah Lohman, founder and author of Four Pounds Flour Historic Gastronomy blog.

The Seasonal Menu: included: house-made bread & butter with dried fruit and cheese, kale & bread “sop”, salted beef, corn “panne­koeken”, a “koolsla” of cabbage, butter & vinegar, and for dessert – apple crullers and salted caraway “koeckjes” with quince preserves.

The Farm on Adderley’s well-curated drinks list features several cider and mead options which were the recommended pairings for the evening.

Ciders on offer included: Breezy Hill Farmhouse Cider, Farnum Hill Extra Dry Cider, and Sylboro Old Sin.

Cider #1: A glass of Breezy Hill Farmhouse Cider – A fresh, unfiltered, alive and lively apéritif. The perfect breakfast cider, also well matched to the bloomy rind cheese, dried fruits, beer jelly, and creamy, homemade butter.

Cider #2: A bottle of Slyboro Old Sin – Enjoyed throughout the meal. Well paired with the cured and roasted meats and exceptional when paired with the various root vegetables and bitter winter greens.

An emerging idea, noted in several of our upcoming American cider reviews: American craft ciders express an extremely strong affinity with raw, cooked, and pickled, root and cruciferous vegetables, especially – but not exclusively – greens. Brussel sprouts, cabbages, kales – this is where American cider parings seem to really express terroir. The humble, practical and sustaining greens are elevated by the cider and the straightforward pleasures of a well made cider are intensified when consumed with roots and greens. American agrarian character as part of a distinct American terroir or taste of place, is clearly expressed through the apple, the vegetable, and the cider maker’s craft.

These American ciders paired with humble roots and hardy greens lead to a deeply satisfying sense of well-being. The transporting quality of these pairings remind us of the pleasures of enjoying the “fruits of one’s own labors” at the table, as discussed in David Buchanan’s book Taste, Memory.

Cider #3: A glass of Farnum Hill Extra Dry Cider – with the koeckjes and crullers. A dry, crisp, compliment to the caraway, salt and spice of the sweets. Not an obvious choice as it deviates from the conventional sweet with sweet notion, but this mix of sweet, spice and ultra dry cider was, to our tastes, a very fine and refreshing ending to a most enjoyable meal.

Menu

This idea of a regional and historical meal in context is an interesting way to present ciders – and could easily inspire makers and purveyors to create their own locale and time specific cider dining or tasting event.

5Ws of Cider: Jolie Devoto Wade & Apple Sauced Cider 2012 “Save the Gravenstein” Original

5Ws of Cider: Jolie Devoto Wade & Apple Sauced Cider 2012 “Save the Gravenstein” Original 

Hunter Wade of Apple Sauced Cider in Sebastopol, California answers our 5Ws of Cider pairing questions:
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  • WHO: Jolie Devoto Wade, the farmer’s daughter and cidermaker.
  • WHAT: 2012 “Save the Gravenstein” Original. Crisp, tangy, acidic. Goes down exceptionally smooth. The secret: we grow all of our apples that we use, and we grow for flavor, not for quantity. The dry-farmed certified organic Gravensteins that “sweat” for a few days possess a wonderful aroma that comes through in the taste of the cider. Also, we’re tasting Sonoma County’s heritage apple in a glass. Jolie loves pairing the cider with our weekly catch of fish tacos, always made with a zesty slaw, fresh halibut or salmon, and a mean avocado salsa. Also great with meats and sharp cheeses.
  • WHERE: Anywhere with food.
  • WHEN: Since this cider is super food friendly, think lunch or dinner. But also, pop a bottle on the top of a hike, even if it’s in the morning. There have been too many times when we really could’ve used a nice refreshing drink of cider, and we had no bottle in hand. Next time.
  •  WHY: Jolie likes this pairing because it is a satisfying protein-rich meal, that wouldn’t be the same without the cider. She always says, “the cider fills in the cracks,” rather than “the cider opens up the stomach.” Our zesty tacos pair well with the clean crispness and smooth finish of the cider. Honestly the most food-friendly cider we’ve ever drunk.
To find out more:
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5Ws of Cider: The Cider: Apple Sauced Cider 2012 “Save the Gravenstein” Original and Devoto Orchards

5Ws of Cider: Jolie Devoto Wade & Apple Sauced Cider

2012 “Save the Gravenstein” Original 

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Apple Sauced Cider 2012 “Save the Gravenstein” Original

CIDER MAKERS NOTES: 100% Gravenstein, Single Varietal Cider. Made from 100% Gravenstein apples, an heirloom apple variety that our county was once famous for but is now disappearing as the orchards are being pulled out and replaced with wine grapes. So we are calling it “SAVE THE GRAVENSTEIN” as part of our mission is to increase awareness for the variety. 22oz bottles, 6% ALC/VOL, 672 cases produced.

To find out more:

The 5Ws. Cider Pairing: Cider Makers Recommend Their Favorite Cider & Accompaniment.

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The 5Ws of Cider Pairing.

The 5Ws is a new feature launching today, where we ask cider makers to share their favorite cider & pairing.

We’ll give you the brand, the cider, the maker behind the cider, and their pairing suggestion.

Essentially the Who, What, When, Where, and Why of cider pairing from some of Americas most interesting craft cider makers.

We think makers who take the time to craft a well made cider, probably have some pretty interesting pairing suggestions.

First up: Jolie DeVoto Wade and Apple Sauced Cider.

Cider Ireland: Real Irish Craft Cider Makers

Cider Ireland

“Cider Ireland is a group of artisan Irish cider producers, making cider from Irish grown apples. It’s all about the apple.

Cider Ireland is a trade association for makers of what we consider to be Real Irish Craft Cider. We have a collective and sincere interest in the quality and integrity of the final product.”

A Brief History of Apples and Cidermaking in Ireland by Mark Jenkinson, September 2012

“Apples in Ireland Apples are an integral part of Irish culture and history and are first recorded from pips found at an archaeological excavation in Co. Meath and carbon dated to over 5000 years ago.

Cidermaking in Ireland For various historical reasons it is thought that cidermaking in Ireland stretches back at least 2000 years if not much further.”

Read the full article A Brief History of Apples and Cidermaking in Ireland at Cider Ireland

Irish cider makers and members of Cider Ireland:

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Armagh Cider Company

Ballinteggart House, Drumnasoo Road, Portadown, Co. Armagh

Twitter: @armaghcider


Craigie’s Cider

Ballyhook Farm, Grange Con, Co. Wicklow

Twitter: @CraigiesCider

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Highbank Proper Cider

Highbank Orchards, Highbank Organic Farm, Cuffesgrange, Co. Kilkenny

Twitter: @highbankorchard

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Longueville House Cider 

Mallow, Co. Cork.

Twitter: @Longuevillecork

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Llewelyns

Quickpenny Road, Lusk, Co Dublin

Twitter: @DavidsOrchard

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Mac’s Armagh Cider

Sean McAtee, Forest Road, Forkhill, Co. Armagh

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Mac Ivors Cider Co.

Ardress East, Portadown, Co. Armagh

Twitter: @MacIvorsCider

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Stonewell Cider

The Turrets, Nohoval, Belgooly, Kinsale, Co. Cork.

Twitter: @StonewellCider

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Tempted? Irish Craft Cider

2 Agars Road, Lisburn, Co. Down

Twitter: @TemptedCider

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The Apple Farm

Moorstown, Cahir, Co. Tipperary

Twitter: @theapplefarmer

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Toby’s Handcrafted Armagh Cider

Twitter: @TobysCider

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Images and maker information from Cider Ireland – visit the website for more maker information.

Cider Mapping the World: The World Map of Cider

Mapping world cider activity: The World Map of Cider

Created by Eric West, Certified Cicerone, BJCP judge, and the man behind Cider Guide, The world guide to cider, perry, and related drinks website. Look for the upcoming The Cider Guide To North America, slated for publication sometime in 2013.

The World Map of Cider is an ongoing effort and is updated regularly.

The map markers are divided into (9) categories:

Cidery  Winery  Brewery/Meadery
Ice Cidery  Distillery
Bar/Pub  Bottle Shop  Orchard/Museum/Other POI
Event/Festival

Last updated: January 31, 2013

To make additions to the map: Please send your feedback to map {AT} ciderguide {DOT} com!

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