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Orchard fruit sweetened into a bottle, running from tart green candy to baked apple and spice.
Europe and North America
Apple has run through European fruit liqueurs for centuries, from Normandy's brandy country outward; the vivid green sour-apple style is a much later invention that swept American bars in the 1990s.
Apple juice, concentrate, or apple brandy is sweetened and cut with neutral spirit. Green styles lean on added acidity; fruit-forward ones lean on real juice and sometimes oak.
Anywhere from candied Granny Smith to cider-house sweetness. Green versions read tart and vivid, darker ones bring baked apple and cinnamon.
Did you know
The neon-green shade is a coloring decision rather than a fruit one. Apple juice runs pale gold whatever the variety.
Also known as: apple liqueur, apple pucker, apple schnapps, apple puckers
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