Cider, part three

16 Jan

There’s actually been a cider part three, four, five, and more since the last instalment.  I’m still not having much luck.  My early dreams of becoming a cider connoiseur have been truly dashed.  There’s no way around it, I just don’t know how to break it to you, but: cider is nasty.

However.

Take that same drink which leaves me in despair and warm it up with spices, sugar, and rum (or sloe gin) and serve it up hot at my local pub and I’m a happy woman, to the very last drop.  Finally.  Hot mulled cider, people.  Try some today.

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3 Responses to “Cider, part three”

  1. Zazzy January 16, 2012 at 11:31 pm #

    Okay, that sounds interesting. Does it have a malt/beer taste? Someday I’m going to have to try some English ciders since they apparently are nothing like their American counterpart. Not sure how I missed Part 2 but the ginger beer sounds like the best of the bunch.

    • Monique January 17, 2012 at 7:46 pm #

      No not at all, much more apple-ly — and no fizz or bubbles either — very sweet though, so maybe not for everyone. Some recipes add in apple juice to the cider (and other things like rum) so the taste is very different from straight up hard cider.

Trackbacks/Pingbacks

  1. Cider, part …. well, just cider. | Crumpets in Camelot - March 28, 2013

    […] opener and a nice cheese.  Then I tasted real cider for the first time.  And the second.  And so on.  It was […]

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