While most befitting to be called a Breton Kir or a Cidre Royal, this drink that I made I thought of as a bridge between a Kir Royal and a Jack Rose.
Suffolk is a region of England that is a part of East Anglia and has a large amount of arable, and thus workable land. Quite a bit of cyder originates from East Anglia. Historically, it is a region that has had the majority of the population work as field-hands or in agriculture. Similar to Champagne, France, the region has quite a bit of chalk present; the subsoil deposits of chalk help contribute to the “lightness” of Champagne wine, and I would argue that the nature of the land in Suffolk helps contribute to the acidity, tartness and soft-light nature of many of the cyders from the region (Wilson).
And having a bunch of sparkling cider from Suffolk, I wanted to do something with it other than just imbibe the damn stuff, no matter how good it was on its’ own. So, I started playing around, and I came up with this drink, trying to combine two classic and very great drinks into a new hybrid. The name Suffolk Rose is a play on the use of Jack Rose, and to give it a more appropriate English name befitting the Aspell cyder, which is made in Suffolk, but remaining reminiscent of the Kir, which was named after a mayor in France.
5 ounces sparkling demi-sec cider
1/2 ounce pomegranate grenadine
1/2 ounce lime juice
Add the grenadine and lime juice to a chilled glass, and top up with about five ounces of a slightly dry cider. Garnish with a lemon twist.
Wilson, James E. 1999. Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines. Berkeley: University of California Press.