To make two drinks: In a jar or pitcher, mix a cup of sweet cider with three ounces of applejack, two of gin, a tablespoon of lemon juice, half a tablespoon of simple syrup (the cafe uses Demerara sugar) and a generous dash of bitters.
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Toronto's Brickworks Ciderhouse produces a semi-sweet cider called the "Queen Street 501" which is an homage to the streetcar route, as well as Queen Street in general.
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It varies in strength from below 4% alcohol to considerably more. Cidre Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 4.5% alcohol and above. Most French ciders are sparkling.
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Now- discontinued original United States bottled version. In the United Kingdom, Strongbow is a blend of bitter-sweet cider and culinary apples, with 50 different varieties of apple used.GAB Brands – Strongbow The apples are grown in England and France. It is mass-produced using modern methods and contains apple concentrate and sugar.
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Sweet cider is also common. As of July 1, 2005, new rules established that only fermented juice from apple or pear is allowed to be called 'cider'. Before this change, any fruit-based drink could be called cider, meaning that what would be considered alcopop in other countries could be sold as cider in Sweden.
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This kind of apple syrup was first made in colonial American. It is easier to keep a syrup-like product than fresh apples for an extended period. The cider syrup is produced by boiling sweet cider while stirring, until the water content of the cider has evaporated. Thus, the cider syrup is a kind of natural syrup without additional reagents.
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Woodpecker Cider is a sweet cider originally made in 1894 by Percy Bulmer in Herefordshire and today brewed by H. P. Bulmer. Woodpecker is noted for a lower alcohol content than most other ciders as well as for its sweet taste. It is available in pubs and bars and is sold in bottles or cans. The brand's logo is the European green woodpecker, which is depicted against a bright red background on the cider cans and on most other packaging.
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In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot be called cider if there are no apples. Furthermore, according to the Food and Drug Regulations in Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume. The juice of most varieties of apple can be used to make cider, but cider apples are best.
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Both products are pasteurized for safety's sake and are unacceptable for consumption or large- scale sale otherwise. Sweet cider is typically drunk in the US as the weather gets colder, and in the East it is often served hot and mulled with spices; it is a feature of end-of-year holidays like Halloween, Thanksgiving, and Christmas. Sparkling cider, such as that made by a company in California called Martinelli's, is the result of Prohibition Era crackdowns on alcohol and is a carbonated type of juice. At Thanksgiving and Christmas, it is a favorite drink, served chilled.
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Ciderkin, sometimes referred to as water-cider, is a kind of weak alcoholic cider traditionally drunk by children, and made by steeping the refuse apple pomace in water. Ciderkin is currently listed alongside Cheate bread and Butter on the "Bill of Fare" for the Plimoth Plantation 1627 Harvest Dinner with the Pilgrims. However, according to the Plimoth Plantation Food Historian, this is not true 17th century ciderkin; Plimoth uses the term to differentiate between modern pasteurized sweet cider, which is served to guests, and period hard cider. Stagecoach and Tavern Days, written by Alice Morse Earle, describes a 16th-century New Hampshire settler proudly recounting "he made one barrel of cider, one barrel of water-cider, and one barrel of charming good drink" from his first apple crop of eight bushels.
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Unfiltered sweet (non-alcoholic) apple cider In current U.S. usage, one must specify if the cider one wants should be hard or regular, for what they receive may be completely devoid of alcohol. To cater to a wide range of customers, even bars or breweries that make their own in-house beers and ciders may still offer the non-alcoholic version; one should not assume they are ordering the alcoholic version. Sweet cider typically is the direct result of pressed apples; according to the regulations of the Commonwealth of Pennsylvania, apple cider is legally defined as an "amber golden, opaque, unfermented, entirely nonalcoholic juice squeezed from apples". This is distinct from apple juice, which has a much sweeter taste, is typically heavily filtered, and may or may not be from concentrate.
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Apple cider (left) is an unfiltered, unsweetened alt= Apple cider (also called sweet cider or soft cider or simply cider) is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in the United States, it is not to be confused with the alcoholic beverage known as cider in other places, which is called "hard cider" in the US. It is the liquid extracted from an apple and all its components, that is then boiled to concentration. The liquid can be extracted from the apple itself, the apple core, the trimmings from apples, or apple culls. It is typically opaque due to fine apple particles in suspension and generally tangier than commercial filtered apple juice, but this depends on the variety of apples used.
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Finally, the Great Depression hit and financial difficulties made a lot of the old timers abandon their orchards: the 1985 John Irving book The Cider House Rules correctly shows that much production of the surviving orchards had switched over to sweet cider by the 1940s, when the novel takes place. However, the last quarter of the 20th century proved this region had ample potential for revival: records of how cider was once made were left untouched. The equipment for creating its sweeter, non-alcoholic cousin could easily be switched for hard cider and many of the old presses were still usable. The wine revolution in California had taken off and often beaten European varietals in taste tests, an important step proving the United States could make quality alcohol other than whisky and opening the floodgates to better quality, more modern machinery and tools in greater volume: some of this equipment can also be used in cidermaking, and in New England thus it became possible to order it by catalogue, by asking for the surplus from California winemakers, and by the early 1990s, by internet.
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