Colonial America's Favorite Beverage

Hard cider is making a comeback, and the Upstate New York region is leading the way with world-class cider made from locally grown apples. Besides enjoying a chilled hard cider, folks are also discovering the culinary delights of cider pairings with cheeses and food, traditional and modern cocktail mixes, and the history behind the revival of one of our oldest craft beverages. The hard cider revival provides an exciting opportunity to explore new tastes and pairings when you substitute a handcrafted all-natural Rootstock cider for your favorite craft beer or wine.

The best way to enjoy our cider is to just buy it, chill it, and then enjoy it with family, friends or your favorite food. A healthy benefit of our cider is it is all natural and gluten-free. Another great way to enjoy cider is in a craft cocktail.

Our Favorite Cider Cocktails

Blood Cider and Tears makes 1

  • Rootstock Hard Cider 1 pint
  • Peach TREE Vodka* 1.5 oz
  • Habanero Infused Simple Syrup 0.5 oz
  • Cassis 0.5 oz

The Blackroot makes 1

  • Rootstock Hard Cider 0.5 pint
  • Stout Beer 0.5 pint


  1. Pour stout in pint glass
  2. Carefully top with cider

Whiskey Cider Sour makes 1

  • Whiskey or Bourbon 1.5 oz
  • Honey Lemon Sour 1.5 oz
  • Egg White 1
  • Chilled Rootstock Hard Cider 2 oz
  • Dave’s Brandied Cherries*


  1. Measure the whiskey, Honey Lemon Sour and egg white into a cocktail shaker.
  2. Fill the shaker with ice, cap and shake vigorously to froth the egg white.
  3. Strain into a rocks glass and top with cider.
  4. Garnish with a couple of Dave’s Brandied Cherries on a pick.

Irish Cider makes 1

Strain the chilled rye mixture evenly between the two glasses and top with two ounces cider. Garnish with lemon peel, if desired, and serve.

  • Rootstock Hard Cider 1.5 oz
  • Irish Wiskey 1.5 oz
  • Dark Rum 0.75 oz
  • Lemon Juice 1.5 oz
  • Agave Nectar 1.5 oz
  • Ground Cinnamon


  1. Place all ingredients in a shaker and then shake vigorously.
  2. Pour through a strainer into an ice-filled glass (preferably hard ice) and then garnish with cinnamon.

Sazerac & Cider makes 2

The Sazerac is called “America’s First Cocktail” and known for its floral, and herby flavors, with a fair amount of zest. The addition of cider to the mix adds a crisp, dry tannic quality to the mixture, while adding a new layer of flavor that pairs well with rye whiskey.

  • Sugar Cubes 2
  • Peychaud’s bitters OR Bitter Truth’s Creole Bitters 6 dashes
  • Rye Whiskey 3 oz
  • Absinthe 2 dashes
  • Rootstock Hard Cider 4 oz
  • Ice
  • Lemon Peel


  1. In a cocktail mixer, place sugar cubes with the bitters. Wait a few minutes then add the ice and rye whiskey.
  2. Stir until chilled and the sugar is almost dissolved.
  3. Put a dash of absinthe in the serving glasses, and swirl to coat the sides. Fill glasses with ice.
  4. Strain the chilled rye mixture evenly between the two glasses and top with two ounces cider. Garnish with lemon peel, if desired, and serve.

Ye Olde Farmer makes 1

  • Rootstock Cider 1 pint
  • Apple Country Spirits 2-year aged AppleJack* 1 oz
  • Angostura Bitters 2 dashes

* Apple Country Spirits is an award-winning farm distillery located within the orchards of the DeFisher Fruit Farm. The all natural handcrafted fruit-based spirits include TREE Vodka, AppleJack, fruit brandies, and liqueurs. Visit the Apple Country Spirits website.

Dry Hard Cider Hopped Hard Cider Original Hard Cider

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