There are so many little things I miss from my US trips...

I just remembered I loved to buy cider jugs of a brand that might be local to NYC because I looked for it in other states with no joy.

As far as I can remember, the name was Two Crows or Two something...
It was not a see through, clear juice but the murky sort.

Silly as it may sound, I miss it and eating saltines until I was ready to burst.

Haven't found anything like it elsewhere.

0-0

Maybe J. Crow’s?

https://www.jcrows.com/free.html

quote:

Originally posted by 0-0:

It was not a see through, clear juice but the murky sort.
0-0

I initially thought you would be talking about hard/fermented cider but if it's murky, you're talking about what many of us in the U.S. refer to as cider, or unfiltered juice.

We have about 3 more months before anything worth drinking becomes available in local markets.

Could you make your own with mulling spices and local cider?

https://selfreliantschool.com/...made-mulling-spices/

Angry Orchard is in Vermont.

Two Black Crows maybe?

Nicky,
Are you talking hard cider or non-alcoholic cider?

I'm talking non-alcoholic cider. I was
as also surprised to learn that there's non alcoholic cider. Was looking for simple but tasty apple juice, discovered this one and was hooked for life.
They we're plastic mugs you could find at any deli store in NYC but tried to locate it in other states and larger stores without any luck.

Must say that when I think NYC J think of it instead of pizza, pastrami or other world famous delicacies.

0-0

We in the U.S. are a bit different w/ our terminology w/ regards to apple juice/cider.

Cider=fresh pressed juice, unfiltered, non-preserved, un-sweetened. Most likely run through UV flash pastuerization on the way to packaging. Cold shelf life of a few weeks. It's cloudy and found locally in the fall-spring.

Apple Juice= filtered, sweetened and preserved. Shelf life of up to a year unopened. It's refrigerated after opening and is clear.

Hard Cider= fermented raw cider. Can be sweetened and preserved as fermentation eats up most all the sugars. It clears after fermentation on its own.

So when you say "non-alcoholic cider", N.Y is referring to unfermented and un-filtered by our standards.

Was it Martinelli's by chance?

Martinelli's