Harrowsmith Fall 2019 | 101TAKING IT TO THE NEXT LEVEL:
SMALL-BATCH EXPERIMENTATIONOntario farmers’ markets harbour a world of fresh, local and abundant
in-season ingredients that can transform your cider into a mixologist’s
dream. Adapt Ben and Craig’s recipe using smaller 3.5-litre carboys. Here
are a couple of ideas to get you started.
Blueberry apple cider: Add 2 cups of muddled blueberries to 3 litres of
apple juice. This creates a purple cider with deeper flavour notes.
Cherry chocolate bourbon cider: Ferment 0.5 litres Montmorency
cherry juice plus 2.5 litres of apple juice. While this is fermenting, mix
0.5 cup of bourbon or rye with 25 grams of finely grated 99 percent
chocolate, letting it sit in a Mason jar. On the day before you bottle the
cider, add the bourbon-chocolate mix. This creates a rusty-pink-coloured
cider with a tart, crisp finish and caramel on the nose. H
The rusty pink goodness of cherry chocolate bourbon cider.