Cider apple
Cider is made in several countries and can be made from any apples. Historically the flavours preferred and varieties used to produce cider have varied by region. Many of the most traditional apple varieties used for ciders come from or are derived from those from Devon, Somerset and Herefordshire in England, Normandy in France, and Asturias in Spain, and these areas are considered to have their own broad cider styles although the many exceptions make this more of a historic footnote. Normandy cider is usually naturally carbonated and clear: Asturian cider apple varieties are mainly 'sharps' or mild 'bittersweets', producing a mildly acidic cider which is customarily served by being poured from height into the glass to oxygenate it.
Blackcurrant
In the United Kingdom, blackcurrant cordial is often mixed with cider (hard cider) to make a drink called "cider and black". If made with any common British lager beer, it is known as a "lager and black". The addition of blackcurrant to a mix of cider and lager results in "diesel" or "snakebite and black" available at pubs. A "black 'n' black" can be made by adding a small amount of blackcurrant juice to a pint of stout. The head is purple if the shot of juice is placed in the glass first. Blackcurrant juice is sometimes combined with whey in an endurance/energy-type drink.