Summer Cider Recipes

Are you ready for summer? We’ve got food and drink ideas that are perfect for all your summer fun. Take a look at these ideas for cider cocktails, cider pairings, and recipes that use cider. Give the recipes a try on their own, or do them all for the ultimate summer cider smorgasbord. Post up your plates and cocktails and tag us at #virtuecider. In this guide:

Sidre Spritz-WEB-8848.jpg

Sidro Spritz (Single Serving)

  • 1 orange wheel

  • 4 dashes orange bitters

  • 2oz sparkling water

  • 4oz Virtue Cider

  • ice


1. Pour cider over ice
2. Top with sparkling water
3. Shake bitters on top to taste
4. Garnish with an orange wedge or wheel

[back to top]


Frozé (Serves 4)

  • 3oz cherry or grapefruit juice (or any combination of the two)

  • 8oz simple syrup

  • 24oz Virtue Cider

  • ice

1. Pour the cider into a large, shallow pot or ice cube tray, and freeze for at least 6 hours or until almost solid

2. Scrape the cider into a blender

3. Add the juice, simple syrup, and 1 cup of ice

4. Blend until smooth

5. Transfer the blended mixture to a pitcher, and freeze until the drink has thickened, for at least 30 minutes

6. Blend one more time until the frozé is smooth

7. Divide among four glasses, and garnish with a paper straw

[back to top]

Citrus-Herb Salad (Serves 2-4)

  • 1/4 C Fresh Dill

  • 1/4 C Fresh Tarragon

  • 1/4 C Fresh Parsley

  • 1/4 C Fresh Basil 

  • 2 C Baby Greens mix

  • 1 ea Lemon, segmented and diced, zested

  • 1 ea Orange, segmented

  • salt +pepper to taste

  • 2 TB Virtue Cider Michigan Brut


  • Add herbs and greens to a bowl, mix thoroughly with hands

  • Segment and dice citrus, add to mixture with Brut and mix

  • Top with a light vinegar-based dressing and lemon zest

  • Optional: Add goat cheese or fromage blanc! 

[back to top]

German Potato Salad (Serves: 4-6)

Mustard and Herb Vinaigrette

  • 3 Tsp Minced Garlic

  • 2 Tsp Minced shallots

  • 2 TB Stone Ground Mustard or Whole Grain Dijon

  • 1 TB Smooth Dijon Mustard

  • 2 Tsp Oregano, fresh

  • 2 Tsp Parsley, fresh

  • 1/8 C Red Wine Vinegar

  • 1/8 C Virtue Cider Michigan Cherry 

  • 1 1/4 C Olive Oil 

  • Salt and Pepper


  • Add all the ingredients minus the herbs and oil in a food processor; blend until smooth

  • Slowly stream in the oil until its combined and emulsified


  • 1 1/2 lb. Small red-skinned fingerling potatoes, sliced into coins (skin on)

  • 2 TB Olive Oil

  • 1 tsp Onion powder

  • 1 Tsp Smoked paprika

  • Salt and Pepper


  • Preheat oven to 425 with a sheet pan heating in the oven

  • In a large mixing bowl, toss potatoes with oil and coat evenly. Season potatoes with spices and plenty of salt and pepper

  • Add oil to hot sheet pan; spread potatoes on the pan evenly

  • Bake for 30 minutes, turning and tossing them at the 15-minute mark; potatoes should be fork tender. If not, bake them an additional 5-10 minutes

  • Transfer potatoes into a mixing bowl; pour 1/2 C of the vinaigrette over the potatoes, gently tossing. Coat evenly, add more to taste

[back to top]


Fried Chicken with Honey Butter (Serves: 4-6) (image)


  • 3/4 C Coarse Kosher Salt

  • 1/2 C Sugar

  • 1/4 Tsp Chili Flakes

  • 1 ea Lemon, peel only

  • 1 GAL Water

  • 1 ea. Whole Chicken, cut 6 pieces


  • To brine the chicken, begin by combining all ingredients in a large pot and heat just until sugar dissolves, stirring occasionally

  • Cool the brine to room temperature

  • Cut the chicken breast pieces in half so they're roughly the same size as the thighs

  • Place chicken pieces in brine for 12-24 hours

  • When ready to fry, remove chicken from brine and dry with paper towels


  • 3 1/2 C All-Purpose flour

  • 1/2 C Rice Flour

  • 3 Tsp Ground Black Pepper

  • 3 1/2 Tsp Garlic Powder

  • 2 Tsp Onion Powder

  • 1/4 Tsp Cayenne 

  • 3 Tsp Kosher Salt

  • 1/4 Tsp Smoked Paprika

  • 1/2 Tsp Baking Powder


  • Mix flour, spices and baking powder well

To Batter/Fry:

  • 1 Qt Buttermilk

  • Fryer Oil 

  • 1 TB Smoked Paprika

  • Salt


  • Divide dredge into two deep containers

  • pour buttermilk into a third container, Add paprika and salt

  • Batter chicken pieces one at a time by dipping first in flour, then buttermilk

  • Drip slightly, then coat in second dredge container (don't let it get too thick!)

  • Rest on a plate while battering the rest of the chicken; Heat oil to 340F

  • Fry the chicken in batches making sure the oil is at a constant 315-320F

  • Place on a wire rack over a cookie sheet or paper towels to cool; Dust w/ paprika & salt

Honey Cider Butter:

  • 1/2 C Butter

  • 2 TB Honey

  • 2 TB Virtue Cider Michigan Honey Cider

  • 1/8 Tsp Cinnamon

  • 1/2 Tsp Salt 


  • Whip all ingredients together until aerated and fluffy.  Serve room temperature with hot chicken

[back to top]

burger mi apple cooks-with-pairs-with-11.jpg

Grilled Turkey Burgers with Brussels Sprouts and Apple Hash (Serves 4)

  • 1.5 lb. Ground Turkey

  • 2 ea Gala Apples

  • 1 ea Onion, yellow

  • 1 Tsp Coriander, ground

  • 1 Tsp Cumin, ground

  • 1/4 Tsp Cayenne, Ground

  • 2 TB Dijon

  • 4 ea Swiss or Cheddar Cheese, sliced

  • 1.5 lb Brussels sprouts, shredded

  • 4 ea Pretzel or Brioche Buns

  • 2 ea Cloves of garlic, minced

  • 1/2 C Virtue Cider

  • 1 ea Fennel bulb

  • Salt and Pepper


  • Thinly slice one apple, and shred the other with the larger side of a box grater; thinly slice the onion and fennel

  • In a large bowl, combine spices, grated apple, turkey, 1TB Old spot. Season with 1 Tsp Salt and pepper; mix well and form into 4 patties each 1” thick


  • Heat a large sauté pan over medium-high heat

  • Add Butter; heat until just past foaming when it begins to caramelize and brown

  • Add onions, fennel and a pinch of salt, sweat.

  • Add brussel sprouts and apple slices, season and saute until caramelized

  • Deglaze with the rest of the Old spot and cook until liquid has completely evaporated; Hold warm


  • Heat the grill to medium-high heat and make sure the grate is well oiled

  • Grill the burgers, making sure the first side is properly grilled before flipping ( otherwise it'll fall apart)

  • Flip and finish grilling until the internal temp is 160-165F; rest for 5-10 minutes

  • Butter the buns and grill until toasted

  • Serve burgers with hash, pickle and lettuce. Adding bacon is optional!

[back to top]


Apple Frangipane Tart


  • 1 1/4 C All-Purpose Flour

  • 2 TB Sugar

  • 1/4 Tsp Salt

  • 9 TB Butter, Cut into 1/2” cubes and frozen

  • 2 Egg Yolks

  • 2 TB Calvados or Brandy


  • Stir Egg yolks and Calvados in a small bowl to blend; 

  • Sift  flour, sugar and salt;  Add to processor; Add butter until pea sized

  • Slowly stream egg mixture , pulsing until clumps form; gather into ball

  • Form dough into a disk, dust with flour and wrap in plastic, refrigerating for at least an hour


  • 1 ea. Egg White

  • 3 TB Confectioner’s Sugar

  • 3 TB Finely Ground Almonds

  • 2 Tsp Melted Butter

  • 1/4 tsp Pure Almond Extract


  • Whisk egg white, gradually sift in  confectioners sugar. Whisk until frothy for at least one minute

  • Sift in almonds, butter and almond extract

  • Refrigerate until needed


  • 3 ea. Apple 

  • 2 TB Lemon Juice

  • 1 1/2 tsp Lemon zest, Grated

  • 1/4 C Sugar

  • 1/4 Tsp Cinnamon

  • 2 Tsp Butter, cut into small chunks

Cider Gastrique

  •     1C Sugar

  •     1C Water

  •     1C Champagne Vinegar

  •     ½ C Virtue Cider Michigan Brut

  •     1TB Lemon Zest


  • Core apples and slice thinly. 

  • Toss apples in a bowl with lemon juice and zest

Cider Gastrique:

  • In a heavy bottomed saucepan, combine one cup of sugar with one cup of water, ensuring all the granules are coated with water

  • Boil until the sugar is dissolved and begins to caramelize

  • add 1 C of vinegar and reduce until the sugar dissolves, reducing it slightly until a spoon-coating consistency is achieved

  • Add ¼ C of Virtue Brut and the zest of ½ a lemon; cool before use 


  • Preheat oven to 400 F

  • Lightly dust a sheet of parchment paper with flour and place chilled dough on top followed by a second sheet of parchment 

  • Roll dough into a 12-inch circle and invert onto a  tartlet pan or baking sheet lined with parchment and greased

  • Spread ½ of  cream over dough, leaving a 1-inch border if on parchment; and arrange apple slices.  Add the rest of the cream. Sprinkle with sugar and cinnamon 

  • Scatter bits of butter across the tartine; bake 15 minutes. 

  •  Add room temp gastrique and reduce temp to 350. Bake 45 minutes or until the apples are tender and crust is golden 

  • Cover crust with foil and glaze top of apples under a broiler for one minute, or until apple are golden brown 

Give the recipes a try on their own, or do them all for the ultimate summer cider smorgasbord. Post up your plates and cocktails and tag us at #virtuecider.

[back to top]