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1960s Recipes + Menus

New England Cider Cup

December 1964
    The temperance movement of the early 19th century “threatened to render the American apple extinct,” according to the article this recipe is from. “The drive reached such frantic proportions that crusading teetotalers actually took up axes and chopped down whole apple orchards, willing to forgo other apple delights to eliminate the evils of hard cider.” Happily, we still have plenty of apple orchards, though many of the best cider varietals are almost impossible to find, having been replaced with prettier-looking ones (though they make great cider, many are what we referred to in 1999 as “quick spitters”). Use nonalcoholic cider in this recipe.

    Put the juice and rind of 1 lemon and 2 tablespoons sugar in a large jug and stir the mixture until the sugar is dissolved. Add 1 quart cider and 1/4 cup each of brandy and orange-flavored liqueur. Set the jug in a deep bowl of cracked ice. When the mixture is cold add 3 cups soda water. Remove the lemon rind before serving. Makes 10 servings.