Apfelwein

Nutrition · per serving

Steps

1. 1

   Chill the Apfelwein and mineral water thoroughly before serving; a cold bottle preserves the clean, sharp character and helps keep the pour lightly sparkling.

   500 ml dry Apfelwein (well chilled)100 ml sparkling mineral water, chilled
2. 2

   If using garnish, slice the apple very thinly so it perfumes the drink without making it bulky in the glass.

   30 g thin apple slices for garnish (optional)
3. 3

   Divide the ice cubes between 2 sturdy tumblers or ribbed cider glasses if desired. For a more traditional pour, you can skip the ice entirely.

   100 g ice cubes (optional)
4. 4

   Pour 250 ml chilled Apfelwein into each glass. Top each with 50 ml chilled sparkling mineral water to make it lightly sparkling and a touch softer, without losing its dry bite.

   500 ml dry Apfelwein (well chilled)100 ml sparkling mineral water, chilled
5. 5

   Garnish each glass with a few apple slices if using, and serve immediately while cold and lively.

   30 g thin apple slices for garnish (optional)

Origin & History

Apfelwein is a traditional apple wine from the Frankfurt am Main region and wider Hesse, where it has been consumed for centuries in taverns known as Apfelweinwirtschaften. It is typically made from tart apples fermented dry, giving it a brisk, austere character distinct from sweet cider. The drink is closely tied to local culture and is often served from a stoneware jug called a Bembel.