In honor of Super Bowl LIII weekend, your friends at Boozedancing.com (i.e. Limpd and Yours Truly) have produced a very special edition of A Tasting at The Murder Table. In this week’s episode, in addition to reviewing yet another intriguing elixir from Eden Specialty Ciders (in case you missed it, click here to see what we had to say about their very conveniently packaged Heritage Cider), we also spend some time in the world of bartending and concoct not one, but TWO different cocktails.
This elegant aperitif cider was developed in collaboration with maître liquoriste Deirdre Heekin. Using our Northern winter cold to concentrate fresh-pressed cider from Vermont apples, we fermented the concentrate to make a pure dry cider infused with a special blend of Vermont-grown herbs. Refreshing and aromatic, ORLEANS HERBAL has delicate apple flavor and white floral, honey, and anise notes. Serve over ice with a twist of lime, or use it in cocktails.
Before we get to this week’s episode, here are some fun facts related to a word or two in the previous paragraph:
- Deirdre Heekin is part owner of La Garagista, an alpine winery and cidery “located on Mount Hunger at the edge of the forest in the Chateauguay and in the Piedmont chain of hills in Barnard, Vermont”.
- The word “garagista” was coined by Enzo Ferrari in the 1950s. He would use this word when referring to the small, garage based Formula One teams like Cooper and Lotus that were beating his beloved Ferraris at race tracks all over the world on very modest budgets.
Ok, now that we have that out of the way, let’s get back to the subject of today’s blog post…
As is usually the case, we first tried the Orleans on its own at room temperature, then we tried it on ice, and THEN we tried it in a couple of cocktails. Here’s what the Orleans Herbal Apertif inspired cocktails looked like:
Our first cocktail concoction was a Manhattan Variation made with Orleans, Larceny Bourbon, Peychaud’s Bitters, and an Amarena Cherry, and our second cocktail concoction, which we’ve dubbed The Big A Tartini, was made with Orleans, Boardroom Spirits A Apple Eau de Vie, Sugar in the Raw simple syrup, and lemon juice.
Now that you know a bit about today’s blog post subject and how we went about evaluating it, pour yourself a yummy beverage, dim the lights, and buckle up for this week’s episode of A Tasting at The Murder Table. It’s gonna be a bumpy (and BOOZY!) ride!