{"id":5994,"date":"2016-06-02T00:00:52","date_gmt":"2016-06-02T08:00:52","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=5994"},"modified":"2018-03-15T15:58:28","modified_gmt":"2018-03-15T23:58:28","slug":"cider-sipping","status":"publish","type":"post","link":"https:\/\/kathycasey.com\/blog\/cider-sipping\/","title":{"rendered":"Cider Sipping"},"content":{"rendered":"

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 spiced, and fruit-forward (think pear or raspberry, and even chai<\/a>). There\u2019s something for everyone’s taste.<\/p>\n


\nA Rhuby Rum Cider Cocktail featuring dark rum,
\ngrapefruit and pomegranate juices, and chai cider!
\nPhoto by Kathy Casey Liquid Kitchen<\/a>\u00ae<\/p>\n

Cider is also fantastic as a mixer for cocktails too! Cider cocktails are a growing trend in bars and restaurants, and I have had so much fun creating new cider twists. For instance, have you ever had a mojito with a splash of crisp dry cider instead of the usual soda water? Or how about a whiskey sour topped with a blackberry cider.<\/p>\n

Ciders are just the thing for sunny weather sipping. Friends and family gather for picnics, and patio parties \u2013 all of which call for cocktails batched for a crowd. One of my favorites is sangria, like in my Pear & Blackberry Sangria<\/strong>! It is so delicious to make this time of year with all the great fruit that is coming to\u00a0their peak. Grab a local cider at the farmers market, add in a little light rum, and then sliced seasonal fruits. If it needs a bit of sweetness add a touch of local honey. Let it sit overnight to infuse in the refrigerator, then fill up a big pitcher and bring it out on the deck for leisurely sipping in style!<\/p>\n

Cheers to summer with some sunny ciders. And for more inspired sipping, make sure to check out my Spiked<\/em> column in CIDERCRAFT Magazine!<\/a> \u2013Kathy<\/p>\n

Pear & Blackberry Sangria<\/strong>
\nBlackberries can be switched out for raspberries or strawberries depending upon what\u2019s peak of season at your local market.<\/p>\n

Makes about 4-6 servings<\/p>\n

1\/4 cup water
\n2 Tbsp. fresh lemon juice
\n1\/2 cup blackberries
\n—————————
\n1 1\/2 \u2013 2 Tbsp. blackberry honey
\n2 Tbsp. fresh orange juice
\n2 Tbsp. brandy or cognac
\n—————————
\n1 (22 oz) bottles Crispin Natural Hard Pear Cider Lion Belge
\nGarnish: fresh blackberries and sliced pear<\/p>\n

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.<\/p>\n

When ready to serve combine the blackberry mixture with the chilled cider in a large container. Add the berries and pear. Serve over ice<\/p>\n

Recipe by Kathy Casey Liquid Kitchen\u00ae – www.LiquidKitchen.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 spiced, and fruit-forward (think pear or raspberry, and even chai). There\u2019s something for everyone’s taste. A Rhuby Rum Cider Cocktail featuring dark rum, […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,11748,11355,57,20,4],"tags":[11447,2339,3566,11494,11134,2643,1056,9475,313,5131,11491,10803,4770,11496,11493,11490,931,1060,324,2743,4143,3657,1092,2002,2196,2332,6795,2003,1144,11495,901,11492,1120,1256,1127,1131,6670],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n