The Perfect Fall Hard Cider Alternative
Nothing quite says fall like apples.
Now, hear us out. We're based in Washington State, which for many, is synonymous with apples. 65% of all of the apples in the United States come from Washington and they account for 95% of all of our apple exports.
So naturally we had to create an amazing apple flavored sparkling non-alcoholic beverage that is a little too grown up for the kid’s table.
Our DRY Fuji Apple Botanical Bubbly is like the most sophisticated sip of fall right out of the bottle, out of a rocks glass or mixed in a zero-proof cocktail.
If Cider is your go to but you’re looking for an NA option, we have three recipes you are going to love!
DRY Fuji Apple Fall Sangria
By Jermaine Whitehead
1 oz. pomegranate juice (such as POM)
1 oz. hibiscus syrup (see recipe below)
1 oz. water
1 oz. lime juice
1 oz. orange juice
Add pomegranate juice, hibiscus syrup, water, lime juice and orange juice to a shaker. Shake and strain into a wine glass. Top with DRY Fuji Apple Botanical Bubbly. Garnish with lime wheels, lemon wheels, orange wheels, and fresh mint.
Sour Apple Spritz
by Amanda Reed, Beverage Director at Seattle’s Heartwood Provisions
4 oz. DRY Fuji Apple Botanical Bubbly
2 oz. white verjus 1/2 oz. cinnamon-demerara (see recipe below)
Dried or fresh apple slice
Build ingredients in a Collins glass and mix. Garnish with an apple slice.
8 oz. demerara sugar 8 oz. water 2 cinnamon sticks Combine sugar and water in a saucepan and heat until sugar dissolves. Add cinnamon and infuse for 48 hours. Pour through a fine mesh strainer.
Spiced Chai Apple
Cinnamon sugar for rim
1 dash aromatic bitters
1 oz. Bright Chai syrup by Portland Syrups
6 oz. DRY Fuji Apple Botanical Bubbly
Rim a lowball glass with cinnamon and sugar. Add ice, a dash of bitters, Bright Chai syrup, and top with very cold DRY Fuji Apple Botanical Bubbly. Garnish with an apple slice.