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Cider Apple Guide: Bittersharps

Chris Lehault Post a comment

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. More

Cider Apple Guide: Bittersweets

Chris Lehault 1 comment

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. More

'Tude: Great Apple Juice, One Variety at a Time

Maggie Hoffman 1 comment

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. More

20 Ways to Use Apples in Cocktails

Recipe Roundups Maggie Hoffman Post a comment

Here are 20 recipes for cocktails, punches, and toddies that bring apple flavor to the forefront, just in time for autumn sipping. More

3 Hard Cider Cocktails to Make at Home

Recipe Roundups Autumn Giles Post a comment

Hard cider—crisp, effervescent, and tart—is ideal for mixing into cocktails. Here are three recipes to get you started. More

Cider Apple Guide: Sharps, Sweets, and Sharp-Sweets

Chris Lehault 3 comments

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. More

4 Cocktails to Celebrate Rosh Hashanah

Recipe Roundups The Serious Eats Team Post a comment

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. More

Cocktail 101: Cocktails For Thanksgiving

Cocktail 101 Michael Dietsch Post a comment

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. More

Cocktails and Spirits with Paul Clarke: Rediscovering Calvados and Other Apple Brandies

Paul Clarke 10 comments

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. More

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