Nothing says, “Welcome home for the holidays,” like the spicy, fruity scent of an apple cider punch simmering on the stove in preparation for a seasonal celebration. Whether spiked with your favorite distilled or fermented ingredient, or left humble and unadulterated, a comforting cup of warm cider is the perfect punctuation to any wintertime gathering, and an apple-flavored cocktail is particularly timely. Also, a “hard cider” beverage, bubbly and tasty, available from many local and national brewers and beverage retailers, is a delightful and surprising replacement for the normal array of beers and sparkling wines for holiday get-togethers.
Cider is simply a hearty, non-alcoholic form of apple juice, while hard cider is fermented apple juice just as wine is fermented grape juice. The best cider, just like the best wine, is carefully crafted from fruit chosen for cider making. Virginia is the sixth-largest apple producing state by acreage in the United States, and cider is a rich part of the Commonwealth’s heritage.
To make cider, apples are washed, cut and ground into a mash, while capturing the juice. The mash is then pressed to get every last drop of the liquid — so cider contains some pulp from the apples. Cider must be refrigerated if being kept for long. When cider is filtered to remove pulp, and pasteurized, it becomes clear apple juice which has a longer shelf life.
In colonial America, fermented cider was the drink of choice. Thomas Jefferson’s champagne-like cider, made with Hewe’s Crab apples from Monticello, was his “table drink.” Throughout the nineteenth century, growing apples and crafting cider from cider apples was an integral part of every community.
Crisp, juicy and surprisingly versatile, hard cider is appropriate to drink year-round, although it’s especially delicious during the colder months. Thanks to its tart and refreshing flavor, lower alcohol content, subtle carbonation and overall versatility, hard cider is also incredibly food-friendly and makes a welcome alternative to a more traditional bottle of bubbly for dinner parties or other special occasions.
Hard cider is popular and widely available in the United Kingdom, which has the world’s highest per capita consumption of the beverage, as well as the largest number of cider-producing companies, although many brewers right here are catching on quickly. Since 2012, Virginia has seen a 500 percent growth in breweries and cideries. For instance, right down the road in the Scott’s Addition section of Richmond, there are three cideries (Blue Bee, Buskey and Courthouse Creek), as well as at least seven breweries, most of which offer cider selections.
Local pubs and beverage retailers are increasingly offering various brands of hard cider for adventurous customers. Brewers now aim to revive the cider tradition by growing, or encouraging others to grow, special cider apples. It should be noted that the future of cider looks anything but basic, as more brands experiment with making cider from fruits other than apples — like pears, black currants and even strawberries.
This season, accent your gathering with any one of a number of apple cocktail and mocktail offerings, or toast the New Year with a hard cider — dry to sweet, still to sparkling, simple to complex — for a surprising change of pace.
MULLED CIDER
No winter party would be complete without this warm, spicy classic, laced with maple syrup. (Serves 6)
Ingredients:
• 3 cups fresh apple cider
• 2 cups dry red wine (Substitute cranberry or pomegranate juice for a no-alcohol version.)
• 1/2 cup pure maple syrup
• 1 orange or 2 tangerines, sliced
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole cloves
• 2 cinnamon sticks
• 1 medium apple or 4 Lady apples, sliced 1/4-inch thick
Directions:
Combine apple cider, wine or juice, maple syrup, orange/tangerines, peppercorns, cloves, cinnamon sticks, and apple(s) in a medium pot. Gently simmer over medium-low heat for 10 minutes. Serve warm, in mugs.
BLACK-CURRANT CIDER SPARKLERS
This bright, non-alcoholic drink can also be made with pomegranate, cranberry or grape juice. Little ones love this simple cider adaptation. (Serves 4)
Ingredients:
• 1/2 cup black currant juice
• 4 teaspoons fresh lemon juice
• 3-4 cups chilled sparkling cider
• Lemon peels for garnish
Directions:
Combine black-currant juice with lemon juice. Add sparkling cider. Divide between 4 glasses, and garnish each with a lemon peel.
APPLE CIDER, CRANBERRY AND GINGER PUNCH
This tangy chilled punch is delightful either with or without gin. (Serves 4)
Ingredients:
• 1/3 cup fresh cranberries
• 2 tablespoons sugar
• 1 1/2 cups fresh apple cider
• 2/3 cup chilled ginger beer
• 2 tablespoons fresh lemon juice
• 3 1/2 ounces gin (if desired)
Directions:
Muddle cranberries with sugar in a pitcher. Add apple cider, ginger beer, lemon juice, and gin (if desired). Divide among 4 glasses. Serve chilled or over ice.
WARM CIDER AND RUM PUNCH
Aaarrrggghhh! For a fun and festive holiday gathering, make this crowd-pleasing dark rum-spiced punch. Pirates welcome! (Serves 10)
Ingredients:
• 8 cups fresh apple cider
• 1 apple, thinly sliced crosswise
• 1 orange, thinly sliced crosswise
• 2 cinnamon sticks
• 1-inch piece fresh ginger, peeled and thinly sliced
• 1 vanilla bean, split and scraped
• 2 cups dark rum (the better the rum, the better the brew)
Directions:
In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, ginger, and vanilla bean scrapings. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (If necessary, keep warm over low heat, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl or to individual mugs; serve warm.
WARM VANILLA CIDER
With whipped cream and honeyed walnuts, this drink is like a dessert. When made without the bourbon, it’s perfect for younger guests. (Serves 4)
Ingredients:
• 6 cups fresh apple cider
• 2 tablespoons packed dark-brown sugar
• 2 whole nutmeg seeds
• 1 vanilla bean (split and scraped)
• 6 ounces bourbon, if desired
• Honeyed walnuts
• Whipped cream
Directions:
Combine apple cider, dark-brown sugar, nutmeg seeds, and vanilla bean scrapings in a medium saucepan. Gently simmer over medium-low heat for 15 minutes. Remove from heat and add bourbon if desired. Remove and discard solids. Divide among 6 mugs or heatproof glasses, and top each with a dollop of whipped cream and a few honeyed walnuts.