From the Chicago Tribune – Nowwadays, hard cider, an alcoholic beverage, shows up on menus everywhere. Made from the fermented juice of tart apples (and/or other fruit), this pleasingly acidic, slightly bubbly beverage pairs beautifully with food and proves easy sipping. This fall, I’m incorporating hard cider into my cocktail hour and my cooking.
Reportedly cider sales have grown by 60 percent in the past five years, but I’m not trying to be trendy. I drank my first glass of hard cider decades ago in a pub while backpacking though the UK. A charming bartender talked me into a glass. Served barely chilled, it was dry, delicious and less filling than beer. I’ve enjoyed cider ever since when traveling in England, France and parts of Spain where it’s been a popular beverage for centuries. Complete Story