Aspall Cyder: when Martinelli's meets Champagne . . .

I remember, as a kid and a teen ye many years ago, the few formal toast-worthy functions I've attend will always have a bottle of Martinelli's on-hand for young-uns like us. Sparkly and poured out of a wine bottle, my friends and I would overlook its distinctively yellower hue and super sweetness and just pretend we're fancy schmancy hot stuff... hot stuff that are drinking fizzy juices that costs $2-3 a bottle. But at least we get to hold a flute or a coupe like the actual adults . . .

While I've since graduated onto enjoying real sparkling wines and Champagnes, a part of me have always longed for an adult version of a good hard cider. Of course, I've had the likes of Wyder's and Woodchuck and while they have their purpose (mainly a fruitier alternative for my beer hating friends and a less beer appreciative me in the past,) they really don't pass my palate test with its Jolly Rancher-ish apple flavor mixed with musky undertones and a metallic aftertaste--a weird combo that makes me almost want to call it a night by mixing the non-alchy cider with vodka. That is, until I discovered . . .
. . . Aspall's Cuvée Chevallier Cyder at The Surly Goat. It was remarkably crisp and clean, and nicely balanced in terms of sweetness and acidity. My friend ConBon (who also snapped the above photo) likened more like a champagne than an apple cider, and indeed - I think it could pass for an extra appley prosecco. In any case, it definitely disarmed my preconceptions of hard ciders.

When I got home I did a little research, and found out the Cuvée Chevallier was a recent addition to their line (so new it's not even on their product list yet!), and the Aspall folks made this cyder specifically to resemble a sparkling wine, particularly in their selection of apples (using more acidic and less sweet varieties, similar profile to wine grapes) and using the double-fermentation process (to provide a thicker structure, more refined bubbles, higher alcohol content at 11% ABV and to better remove yeast and sediments--perhaps the reason for the muskiness I've had in other ciders.) The result, a "cyder" that's more than a few notches above others of its kind.

So now I'm definitely on the prowl for bars and stores that carry this delicious brew (it retails for $16.99 per 750mL bottle, and Surly Goat serves theirs up for $24) as well as keeping an eye out for any other breweries that make their ciders in a similar tres chic fashion!

And here's a clearer label photo for you to reference on your hunt (just let me know if you find it!)

Special Drinkventure #130: Fave Cocktails from San Francisco

Bartender "JaNiece" mixing things up at Alembic

Since I'm becoming increasingly adventurous and passionate about beverages, you better believe that during my June weekender in San Francisco that I did my share of R&D into their assorted liquid libations, especially given all the tales I've heard of their vibrant cocktail culture that pushes the envelope in every direction possible.

And I'm happy to report that San Francisco pretty much delivered on its potable promises, let's take a stroll through some of my favorite Nor. Cal. sips shall we?

Strawberry Alarm Clock at Alembic Bar - vermouth-soaked strawberries pureed up and mixed with malt whiskey, finished with a dash of tabasco and a few drops of parsley-peppermint oil; or as I call it, a party for your palate. From the pretty looks to its complex aromas (a mix of herbacious and fruity that reminds me of a summer salad laced with berries) and a festive mouthfeel and flavors, esp. with the heat-induced tingliness from the hot sauce. I wouldn't mind waking up to this every day!

Monk Buck at Heaven's Dog - made with 8 y/o Armagnac, yellow Chartreuse, organic ginger, lemon, soda; essentially a lemonade kicked up a notch with ginger and booze -- I'm usually skeptical of Chartreusey cocktails (whose herbal notes have a tendency to overwhelm the drink) but here it made the drink a little more intriguing and sophisticated--and totally cool, refreshing and perfect for lunch and brunch. Can't wait for this to join the regular cast of mimosas, bellinis and bloody marys as a daytime drink.

Ambajador at Bourbon & Branch (no pic of cocktail since photos aren't allowed at this by-reservations-only speakeasy, exterior pic courtesy of Caroline on Crack) - "recommended" by our saucy, tattooed, unnaturally crimson-haired and somewhat surly temptress of a server who told me, "No - this is what you want!" after I meekly tried to order something else. With kaffir lime-infused tequila, passionfruit nectar, lemon, foamed egg white and a dash of cinnamon - this, like the alarm clock, is a vibrant yet balanced blast of flavors on the tongue; I love the combination of the tropical fruits, slight vegetal edge from the tequila and the little spicy zing from the cinnamon, and the foam really lightened the texture and opened up different flavors and aromas. And that surly-sexy-temptress is right, this was exactly what I needed to end the night.

Mai Tai at Tonga Room - OK, the mai tai isn't all that (off balance with the juices and wound up being too tart and sweet at once) but the $10 pricetag to admire the elaborately decorated space was worth it -- from the huge tiki statues to assorted huts and the huge central pool. I was even lucky enough to catch a thunderstorm show!

Housemade Blood Orange-Hibsicus Sparkler at Nopalito - It's a virgin but still really tasty, this is another great summer sipper (esp. for situations where alchy may not be the way to go); just mildly tangy since it's mixed with sparking water, which also helps deliver the fresh aromas of the citrus and flower. Of course, given the many other luscious liquored-up libations I've had - can't help but think of possible ways to devirginize this drink . . .

Blogging and reminiscing about these dreamy drinks got me feeling like I left my heart in San Francisco; but given the evolving and ever-learning bartending scene here in L.A. I look forward to seeing some of these NorCal influences to filter down South -- and definitely can't wait to re-visit SF (and revisit some of these plus discovering new delicious stuff) later this year.

And much thanks to Liz of Food, She Thought, Nathan of Binary Tastebuds, Fiona of Gourmet Pigs, Lesley of TastingTable LA, Virginia of the Perfect Spot SF and others for their recommendations!

Coming Soon: Favorite eats in San Francisco + a day of winery touring in Sonoma Co.!

Alembic Bar
1725 Haight St
San Francisco, CA 94117
(415) 666-0822

Bourbon & Branch
501 Jones St
San Francisco, CA 94102
(415) 931-7292

Heaven's Dog
1148 Mission St
San Francisco, CA 94103
(415) 863-6008

Nopalito
306 Broderick St
San Francisco, CA 94117-2275
(415) 437-0303

Tonga Room
950 Mason St
San Francisco, CA 94108-6000
(415) 772-5278