Apfelwein-Schorle

Apfelwein-Schorle belongs to Hessen, strongest around Frankfurt and Sachsenhausen, where the Apfelwein tavern pours it by the Geripptes, the ribbed glass, and the Bembel, the grey-blue stoneware jug. This is the sauer Gespritzter, dry apple wine cut with sparkling water. It sits on the summer table, the garden table, the plate of green sauce and boiled potatoes, the long evening when beer would be too heavy.

Germany argues by region even when the drink has only two ingredients. In Hessen you say Apfelwein or Ebbelwoi and cut it with water. In the Saarland and around Trier they pour Viez, sharper apple or pear wine, and make their own Spritzer. In the north, a cold mixed drink is more likely an Alsterwasser; in the south, a Radler. Im Norden anders, im Süden anders. Das ist kein Bierzelt.

The technique is the pour. Chill both parts hard, pour the Apfelwein first, then cut it with lively mineral water at the last moment. The bubbles lift the acid and bitter apple edge; pour it early and the glass goes flat before the food reaches the table. Keep the sweet lemonade for a suess Gespritzter, a sweet spritz, if that's the drink you mean. This one is sauer, and it should stay sharp.

Nicht aus dem Glas in the wrong sense: don't fake it with supermarket apple soda. Use real dry Apfelwein, cloudy gold if you can find it, and water with bite. Two ingredients, so both have to stand up.