Apple season beckons

Apple-picking season is just about upon us, which is when I remember that the summer heat will eventually burn itself out and autumn will bless us with its more temperate attitude. It also reminds me of appley drinks – your ciders and apple brandies and your crisp, fresh juices.

Strengthen me with raisins, refresh me with apples, for I am faint with love. – The Song of Solomon 2:5

Cider is a natural fit for a country like New Zealand, which grows such delicious apples. I personally like a drier cider – good old Scrumpy Cider from Harvest Cidery in Gisborne has been a favourite for almost three decades and still hits the spot. Peckham’s Cidery has been making some yummy brews for the past 15 years or so and has the medals to prove it.

Obviously I don’t need to tell you how to drink cider – the only thing I will say is keep both the bottle and yourself cool while doing it. Sitting under a hot sun with a bevvy is asking for trouble. If you want something a little different to do with your cider however, there are some top-notch cocktails to be had.

Cezanne

If we wanted to be a bit 80s we could call this one a Cezanne – he was pretty good at mixing apples and oranges, too.

In a glass with ice, mix 60ml rye whiskey (I used Templeton Rye), 60ml fresh orange juice and a couple of dashes of orange bitters. Top up with cup dry cider. Garnish with an orange wedge.

Slow-cooker mulled cider Ordering cider in America can be a confusing business for New Zealanders who think of cider as an alcoholic drink. Stateside, their complex and regional culinary traditions means ‘‘cider’’ usually means cloudy apple juice – unfiltered and without added sugar. For the alcoholic beverage, you have to ask for ‘‘hard cider’’.

The soft cider is a lovely drink, though, and the tradition of mulling it is a very pleasant one. A handy way to do this is in a slow cooker.

Into the slow cooker, pour 4 litres of unfiltered apple juice,

1 sliced orange, 1 thumb-sized piece of ginger peeled and sliced, and 4 or 5 cinnamon sticks. Add 1 tbsp whole cloves and

teaspoon whole allspice berries (you can pop these spices inside a double layer of muslin tied up in a little bundle if you have it – it’s easier to serve without them all loose, but just bung them in if you don’t).

Cook on low for 4 hours, then strain into a bowl or pot and serve warm with extra orange slices.

You can also do this for an hour on the stove top – just don’t let it boil. Cheers!