Cider
A fermented apple beverage, ranging from dry to sweet, used as a mixer or on its own.
Origin
Europe, particularly England, France (Normandy), and Spain, with fermented apple beverages dating back over a thousand years.
History
Fermented apple cider has deep roots across Europe, especially in regions like Normandy and England's West Country, where apple orchards thrived and cider became a everyday alternative to beer or wine long before it was a specialty product. Colonists brought cider-making to North America, where it was hugely popular through the colonial period before Prohibition and the rise of industrial beer nearly wiped it out; a craft cider revival beginning in the 2000s and 2010s has since restored much of its popularity, especially as a lighter, gluten-free alternative to beer in mixed drinks.
Flavor profile
Crisp and apple-forward, ranging from dry and tart to sweet and fruity depending on the apple varieties and style.
Tasting notes
Fresh apple flavor with real acidity and carbonation, drier styles leaning tart and almost wine-like, sweeter styles closer to sparkling apple juice with alcohol - a lighter, more sessionable alternative to beer in mixed drinks.
Substitutes
- A different cider style (dry for sweet, or vice versa) if the exact one called for isn't available.
- Beer, for a different but comparably light, carbonated mixer base.
- Sparkling apple juice with a splash of a neutral spirit, for a non-alcoholic cider's flavor with some added alcohol content.
Common cocktails