Sparkling Apple Cider
Carbonated apple juice — Martinelli's of Watsonville (since 1868) the leading American example, its Champagne bottle allowing non-drinkers to participate in toasts.
- 1Pour chilled sparkling cider into flute
- 2Add dash of cinnamon or cinnamon syrup
- 3Garnish with thin apple slice and cinnamon stick
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Sparkling Apple Cider has been produced commercially in the United States since at least the late 19th century, when cider producers began applying the Champagne-style carbonation process to unfermented apple juice to create an alcohol-free celebration beverage. The most prominent American example — Martinelli's Sparkling Cider, produced by S. Martinelli & Company since 1868 in Watsonville, California — became one of the most recognized non-alcoholic celebration drinks in America, served at New Year's, weddings, and graduation parties where its Champagne-bottle shape and effervescent character allowed non-drinkers to fully participate in toasts. The craft sparkling cider category expanded dramatically in the 2010s as small cider makers began producing sparkling unfermented versions using heritage apple varieties, offering complexity far beyond the standard commercial product.
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