When I first learned there were more—many more—apples than I could find at my local Shoprite, I went on a mission to try every one of them. But I didn't want to try them in the delicious, fermented form for which they were intended. I wanted to pull each cider apple off the tree and take a big ol' bite out of it. Because if you are really into cider, then you can handle the coarse, papery fruit that's often referred to as 'inedible?' Right? I was sure that once I got past that first bite—like spitting out that first sip of hard liquor—there would be a world of wonder beneath. Well, I was wrong.
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If there is one style of apple prized above all others by American cider makers, it's the bittersweet apple. Affectionately referred to as a "spitter," these apples are low in acid, high in tannin, and impart the classic flavor of finer French and English ciders. At first bite, most would consider bittersweet fruit inedible. But what is ill suited for the fruit bowl is ideal for the cider press.
These single-variety apple juices from Washington State are strikingly different from each other. We're a little obsessed with the granny'tude, made from Granny Smith apples.
Here are 20 recipes for cocktails, punches, and toddies that bring apple flavor to the forefront, just in time for autumn sipping.
Hard cider—crisp, effervescent, and tart—is ideal for mixing into cocktails. Here are three recipes to get you started.
Most of the trees bearing traditional cider apples in the US were replaced during Prohibition, and even though American cider makers are planting hundreds of acres of cider fruit trees each year, those trees aren't bearing a ton of fruit just yet. In the meantime, the same varieties you see at your local grocery story—favorites such as Gala, Golden Delicious, and Granny Smith—provide the base for most American cider today. Thankfully, when blended with more structured cider fruits, these apples can still make a fine cider.
Want to wash down your apple cake with something festive? These four drinks (made with apple spirits, cider, and sometimes a touch of honey) are a delicious way to start the new year.
While planning your Thanksgiving repast, don't forget the cocktails! This week, we're offering up three delicious apple-based drinks—lovely accompaniments to a Turkey Day feast.
Now that the nights are cooler and the leaves are starting to change, I'm looking at aged spirits with renewed enthusiasm, and one style of spirit in particular: Calvados.