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Entries tagged with 'cider'

How to Order Cider in a Restaurant or Bar

Drinks Chris Lehault 10 comments

A long cider list can feel daunting at first, but it is also the gateway to your new favorite cider. And once you know the lay of the land—and a few good questions to ask—choosing the right glass for any occasion is easy. More

4 Cidermakers to Watch in 2014

Drinks Chris Lehault 4 comments

By all indications, this year is going to be a year of easy drinking ciders that even cider newbies can love. More

5 Festive Ciders to Spice up Your Holidays

Drinks Chris Lehault 5 comments

If you haven't eaten at least two dozen cookies by New Year's Day then you are doing something wrong. Along with all that butter, cinnamon, and sugar, it's the time to reach for flavorful, full-bodied ciders. American cider makers have embraced these colder months by releasing ciders packed with cranberries, spices, and a big heaping of holiday cheer. More

The Fine Feller Cocktail

Serious Eats Nick Guy 2 comments

This recipe from bartender Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. It's essentially iced tea with a kick, offering well-balanced sweetness and subtle evergreen flavor. Christmas trees, beware! More

Gift Guide: For Cider Lovers

Drinks Chris Lehault 2 comments

Whether your loved ones are gluten free gourmands or adventurous homebrewers, cider just might be on their holiday wish lists. We're here to help with gift ideas: books, bottles, gear, and even a weekend getaway that your favorite cider lover is sure to enjoy. More

Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'

Cook the Book Kate Williams 2 comments

For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples. More

Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'

Serious Eats Kate Williams Post a comment

For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples. More

The Best Ciders We Drank at Virginia Cider Week 2013

Drinks Chris Lehault 1 comment

We went down to Virginia and were pleased to discover that 2013 was a great year for local cider from longstanding cider makers and fresh new ones. More

A Pisco Sour for Fall: The Shutdown Cider

Drinks Lizz Schumer Post a comment

It starts off with pisco, made tart with fresh lemon and balanced with a splash of simple syrup. Bar Keep's Chinese Bitters and a little spiced cider add an aromatic fall twist. More

Shutdown Cider

Serious Eats Lizz Schumer Post a comment

This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite. More

Fall Brisket With Cider and Butternut Squash From 'The Artisan Jewish Deli at Home'

Cook the Book Kate Williams Post a comment

There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme. More

Fall Brisket With Cider and Butternut Squash From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme. More

The Serious Eats Guide to Thanksgiving Cider Pairing

Drinks Chris Lehault 2 comments

The answer to the Thanksgiving drinks conundrum: you just need 3 bottles of cider. Here are our picks. More

Highlights from Franklin County CiderDays 2013

Drinks Chris Lehault Post a comment

For nineteen years—long before every magazine was telling us that "hard cider is easy choice for fall"—farmers and cider makers in western Massachusetts have gathered to celebrate autumn and their region's long relationship with apples. Originally a small harvest festival for local producer West County Cider, CiderDays has grown into the most recognized cider event in the United States. More

Spiked Hot Cider: 5 Fun Variations to Make at Home

Drinks María del Mar Sacasa Post a comment

Every Saturday during the fall, the farmers' market in my neighborhood becomes an urban orchard, with countless varieties of apples spilling out of rickety crates. I always stop at the hot cider stand; something about the sharpness of the air and the cutting edge of wind turns warm apple cider into an antidote. The antidote becomes even more powerful with a splash of liquor. Here are five recipes to inspire a little boozy cider celebration. More

Eve's Addiction

Serious Eats María del Mar Sacasa Post a comment

In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes. More

Salty Maple Buttered Cider

Serious Eats María del Mar Sacasa 1 comment

Hot buttered rum is even better with warm cider. More

Peppery Ginger Cider

Serious Eats María del Mar Sacasa Post a comment

This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn. More

Pop! Cider

Serious Eats María del Mar Sacasa Post a comment

A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate. More

Orchard Boulevardier

Serious Eats María del Mar Sacasa Post a comment

The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider. More

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