Quarantine may still be in full effect in the Hudson Valley, but that doesn’t change the fact that the unofficial start of summer is officially here. As the amuse bouche of the upcoming season, Memorial Day weekend brings with it all the sweet signs of the warm weather to come.
From barbecues and baseball games with the kids to dripping ice cream cones and lazy afternoons outdoors, there are so many excuses to celebrate over the (much needed) long weekend. While you relax over the next few days, make sure to include a few celebratory sips as well.
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🍶OUR SPRING SAKE CIDER is available for purchase on our web store with contactless delivery to keep you safe. Store hyperlink in bio. . 🍈TASTE: acai sherbert, mixed berry chai, plum sake 🍊SPECS: 6.9% AVB, gluten-free, lactose-free, 0g sugar 🍎INGREDIENTS: NY Apples, Plum, Acai, Assam Black Tea, Cinnamon, Cardamom, Clove, Sake Yeast. . 🍶Our Spring series was inspired by exotic teas, Asian fruit, and sake. The process began when we discovered an exceptional sake yeast strain that had beautiful fruity & floral esters. To create Afterglow, we co-fermented cider with a blend of PLUM, ACAI, and ASSAM BLACK TEA. Once the fermentation was complete, we added CINNAMON, CARDAMOM, and CLOVE for the cider to age on. After one month of slow extraction on the tea and fruits, this ACAI PLUM SAKE CIDER was ready to be released into the world. .⠀⠀⠀⠀⠀⠀⠀⠀⠀ CH 2: AFTERGLOW Retreating to a grimy oxygen bar for the breathing population, Nomad meets an underground amateur botanist named N0_4H who has kept an array of seeds stored away in his lab. The botanist laments that despite his efforts, germination attempts keep on failing because of lack of sun. As the night wears on, conversation starts to dwindle and Nomad looks at the pink glowing lights and realizes that they can use LED lights to simulate the effects of sunlight to foster plant growth. The next day Nomad and dog go around the city gathering up all the red and blue light bulbs they can find and bring it back to N0_4H’s lab. Sure enough, the seeds respond to their new stimulation and over the next few months grow into numerous healthy plants.. . photo & story | @caleblukelin #Afterglow #SakeCider #Spring #BookofNomad #GraftChronicles #SourCider #FutureCider #GraftCider #NewYork #HudsonValley #GlutenFree #StoryTime
Embrace the arrival of warm weather with Graft’s Spring Sake Cider. The delightfully gluten-free drink draws inspiration from exotic teas that balance sweet and spicy, making it the perfect companion on lazy summer days. It’s made from New York apples, with notes of plum, acai, cinnamon, and cardamon in the mix, too. Taste-wise, it has lush sherbet notes reminiscent of mixed berry chai or plum sake.
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🌈🖤 BLACK RAZZ // Available NOW at @sloopfactory for a limited time only. A true #SloopBrewing classic, this dark & rich-colored sour showcases the complex combination of our house lacto-culture, tons of juicy red raspberries and a dark malt profile for a refreshing & unique sour beer experience. Distinct raspberry on the front and a hint of toasty chocolate notes on the finish. 11 / 4pk // 50 / case // 5 %ABV.
Available for a limited time only, Black Razz is a lovely black sour ale that feels like a treat to drink. With a dark berry hue that leans into the flavor of juicy raspberries and malt, the ale is a must while barbecuing. Plus, with an indulgent harmony of berry and toasty chocolate from start to finish, this one will make you think you’re on vacation…even at home, in your backyard.
“Memorial Day is where we pay homage to all the servicemen and women who put their lives on the line,” says Brandon Walker, chef and owner at Essie’s Restaurant in Poughkeepsie. To honor the occasion, he recommends an Italian 75, made with “navy strength” gin, aperol, lemon juice, simple syrup, and prosecco.
Italian 75 Recipe
Courtesy of Essie’s Restaurant
1oz Gustaf Navy Strength gin
¼ oz aperol
¼ oz lemon juice
½ oz simple syrup
Prosecco to top it off
Put all ingredients in a shaker, except for the prosecco. Shake and double strain into a flute. Top it off with prosecco and garnish with an orange peel.