It was not long ago that ciders were far and few between, but now, ciders are popping up everywhere across the country. From dry tiny bubble-style (like a fine French Champagne) to bold and sassy, spiced (chai cider – yes please) and fruit-forward (think pear and raspberry). There’s something for everyone’s tastes.

Here in the northwest, we love our ciders! From restaurant menus to pubs to the shelves lined at your favorite grocer, ciders are everywhere!

A Rhuby Rum Cider Cocktail featuring dark rum,
grapefruit and pomegranate juices, and chai cider!
Photo by Kathy Casey Liquid Kitchen®

And with Thanksgiving coming, why not consider serving a hard cider with your holiday bird. Think a dryer style apple cider; it’s a great alternative to white wine.

Hosting a party? Mix up a batch of my Pear & Blackberry Sangria – sure to be a crowd favorite! Or how about putting together a cider tasting! Ask your guests to each bring a different cider. Put a brown bag over each one and tie at the top. Then give each guest 3 ribbons to hang around the top of their favorites, taste, unveil, and crown the cider winners. How fun is that!

So cheers to sipping some ciders! –Kathy

Pear & Blackberry Sangria
Blackberries can be switched out for raspberries or strawberries depending upon what’s peak of season at your local market.

Makes about 4-6 servings

1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup blackberries
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1 1/2 – 2 tablespoons blackberry honey
2 Tbsp. fresh orange juice
2 Tbsp. brandy or cognac
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1 (22 oz) bottles Crispin Natural Hard Pear Cider Lion Belge
Garnish: fresh blackberries and sliced pear

In a blender cup combine the water, lemon juice and blackberries. Process until smooth. Then strain through a fine mesh strainer and discard solids. Add the honey, orange juice and brandy and stir until honey is dissolved. Refrigerate for up to 2 days.

When ready to serve combine the blackberry mixture with the chilled cider in a large container. Add the berries and pear. Serve over ice

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

#AquavitWeek is upon us and for those of you that have never tried this delicious Scandinavian spirit – it’s time! I suggest for your first bottle to get Linie, a Norwegian-style aquavit, which means it’s made from a neutral potato base spirit and barrel aged, giving it a slightly nutty back note. Linie is distilled with caraway (the classic flavor note – just like juniper is to gin), star anise, and other botanicals. It’s aged for a year in sherry barrels in Norway, then takes a four month journey at sea from Oslo to Australia and back.

Being a Scandi myself I have enjoyed aquavit for many years, as a slow sipper– but also these days I love its unique flavor notes shaken or stirred into a cocktail like the Katerina – perfect for a brisk fall evening. – Kathy

The seventh annual Aquavit Week returns for a celebration of the signature spirit of the Nordics from November 4^th to 10^th. To learn more and to find out where to sip on an inspired Aquavit cocktail go to www.AquavitWeek.com.

Toast to Aquavit Week with a Katerina cocktail!

Katerina
The Katerina cocktail is a spirit forward drink that mixes so many of my favorite potables; botanical gin, the delicious aged and spice notes of Linie aquavit, the slight bitter and sweet of the vermouth – sparked with an aromatic citrus punch from Angostura orange bitters and the bright finish of lemon peel oil.

Makes 1 cocktail

3/4 oz. Linie Aquavit
1 oz. Sipsmith Gin
3/4 oz. sweet vermouth
2 dashes Angostora Orange Bitters
Fat lemon peel

Measure the Linie Aquavit, Sipsmith Gin, and sweet vermouth into a mixing glass. Dash in the Angostura bitters. Fill mixing glass three-quarters with ice and stir with a cocktail spoon for about 20-30 seconds.

Strain into a rocks glass over a large block ice cube. Express lemon oil over cocktail, twist and add to drink. And raise your glass to #AquavitWeek!

Cocktail and photo by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com