Apple Cider (Alcoholic)

Fermented apple cider (also called hard cider) — apple juice naturally fermented to a dry-to-off-dry alcoholic beverage, typically 4-7% ABV. Pale gold, lightly effervescent (in many French and English styles) or still, with bright apple-orchard fruit, mild acidity, and a clean finish. Used in cider-based cocktails, low-ABV highballs, mulled-cider builds, and as a substitute for sparkling wine in autumnal drinks. Distinct from non-alcoholic apple cider/juice and from apple liqueur/calvados.