Cider’s Time to Basque in the Sun

By Caroline Hatchett | Will Blunt

By

Caroline Hatchett
Will Blunt
Tanqueray Gin, Ramos Del Valle Cider, Lemon Juice, Yellow Chartreuse, and Passion Fruit Syrup
Tanqueray Gin, Ramos Del Valle Cider, Lemon Juice, Yellow Chartreuse, and Passion Fruit Syrup

Little known fact: in addition to pedaling proto-tiki cocktails, New Orleans’ Cane and Table specializes in Spanish vermouths and Basque and Asturian ciders, respectively. The bar is among several in the U.S. of late to push and celebrate fermented apple juice. Bartender Colin Decarufel taps into his progressive back bar with a cocktail as bright and pleasant to drink as its name implies: Basque in the Sun. (Despite is name, the cider Decarufel uses is from the Spanish cider producing province of Asturias, not from the cider producing provinces of the Basque Country—Álava, Biscay, and Gipuzkoa) 

Starting with Ramos Del Valle cider from Asturias (typical of the province, with a light cheesy funk and soft effervescence), Decarufel went the moderate ABV route by adding Tanqueray gin, yellow Chartreuse, lemon juice, and passion fruit syrup to enhance the sunshine. The drink reads tiki in that it’s the well layered sum of its parts. The Chartreuse grabs onto the cider, catapulting its apple notes, and the pucker factor moderates the sweeter ingredients.

 

 

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