While Ice Cider is a bit of a new beverage – invented a little more than a decade ago – it is one of the most interesting corners of the cider world. Apples are picked, pressed and resulting juice is left out in the barn until well after first frost. The cold weather causes pure water in the cider to freeze and separate… leaving behind a sweeter, concentrated juice. This is fermented to produce ice cider, a sweeter, cider drink around 10% ABV. The final beverage is great for cocktail mixing or on its own.
Read more about some of my favorite ice ciders over on this week’s The Cider Press: American Ice Cider over on Serious Eats: Drinks (external link)