If you want to get the taste of real fruit juice while drinking alcohol, get some fruit juice (or concentrate) and add grain alcohol (e.g., Everclear) to taste. basically making American (not German) Schnapps.
Seconding IslandLizard, but as he says, the best way to get fruit-flavored alcoholic beverages is by mixing that fruit juice with a neutral grain spirit like Everclear (if you want the ABV very high) or vodka.
The reason I'm commenting is because I wanted to mention another possibility: making a liqueur. Now, this uses the fruits themselves and not just the juice. As an example, "umeshu," a type of Japanese plum liqueur is made by steeping Japanese plums in neutral grain spirits until their flavor is extracted (though it's not uncommon for people to just leave the spirits constantly in contact with the fruit). Then once the desired extraction is reached, sugar is added, affectively lowering the ABV from the original 94% or whatever down to, usually, around 10-15%. Sometimes high-ABV shochu is used instead. With liqueurs, nothing is fermented because you're not adding any yeast, and even if you did, the ABV is too high for anything to survive. You're basically just extracting the flavor of the fruit (or chocolate or coffee or vanilla or whatever other kind of liqueur you're making is).
I've also made Limoncello, which is a lemon zest-based liqueur with a similar idea, generally with simple syrup being how the ABV is both lowered and the flavor sweetened.
Then there's just cocktails where you just mix multiple different fruit juices with potentially multiple different spirits and/or liqueurs.
Those are the options for maintaining the fruit or fruit juice's flavor since fermentation removes the sugar, along with a lot of the flavor compounds and replaces them with flavor compounds created by the yeast (which is generally desirable by people who are fans of that style whether beer, cider, wine, perry, mead, or whatever).
), maintain much of the flavor of non-alcoholic cider, and be quite sweet. Thanks!
