Beyond the Orchard: Mastering the Art of Cider Cocktails

There’s a certain magic to hard cider. It bridges the gap between beer and wine, offering everything from bone-dry, tart refreshment to rich, complex sweetness. It’s apple, sure, but it’s also fermentation, terroir, and craft. And while a good cider is fantastic on its own, it truly comes alive when paired with the right spirit. Forget those overly sweet, simplistic mixes. We’re talking about using cider’s inherent complexity, including its acidity, tannins, fruit notes, and effervescence, to build genuinely interesting cocktails.

Whether you’re cozying up in the fall or looking for a bright summer refresher, cider offers a versatile base. But navigating the world of cider styles and spirit pairings can feel a bit daunting. Which cider works best? What spirit won’t overpower the apple? Let’s explore the possibilities and unlock the potential of cider in your home bar.

Key Takeaways

• Cider is Diverse: Like wine, hard cider varies greatly based on apple types, fermentation, and style (e.g., English, French, Spanish, Modern American). Understanding its profile (dry, sweet, tart, tannic) is key.

• Dry vs. Sweet Matters: Dry ciders offer acidity and fizz without sugar, giving you control over cocktail sweetness. Sweet ciders add body and fruitiness, sometimes reducing the need for other sweeteners, but use them carefully to avoid cloying drinks.

• Spirit Pairings:

  • Whiskey (Bourbon, Rye): Classic pairing; caramel, vanilla, and spice notes complement apple.

  • Rum (Aged, Spiced): Adds warmth, baking spice, and tropical notes.

  • Gin: Botanical complexity offers refreshing contrast or harmony, especially with dry ciders.

  • Vodka: Provides a neutral base, letting the cider’s character shine.

  • Tequila/Mezcal: Earthy, vegetal notes create unique, complex pairings.

  • Brandy (especially Apple Brandy/Calvados): Reinforces fruit notes and adds depth.

• Start Simple, Then Experiment: Begin with basic highballs or classic structures (Spritz, Toddy) before exploring seasonal variations and different cider types (pear, berry, hopped).

• Balance is Crucial: Taste your cider first and adjust sweeteners (syrups, liqueurs) and citrus accordingly based on the cider’s natural profile and your chosen spirit.

Table of Contents

• Understanding Your Cider: More Than Just Apples

• The Great Divide: Choosing Between Dry and Sweet Cider

• Finding the Perfect Partner: Spirits That Shine with Cider

  • Whiskey’s Warm Embrace (Bourbon, Rye, and Beyond)

  • Rum’s Rich Rendezvous

  • Gin’s Botanical Brightness

  • Vodka’s Clean Canvas

  • Tequila & Mezcal’s Earthy Edge

  • Brandy’s Fruitful Harmony

• Recipe: Fall Spiced Cider Spritz

• Recipe: Warming Cider & Bourbon Hot Toddy

• Beyond the Basics: Seasonal Sips and Creative Twists

• Common Questions & Expert Answers

Understanding Your Cider: More Than Just Apples

Before we start mixing, let’s appreciate what’s in the bottle. Hard cider isn’t just fermented apple juice; it’s a diverse category influenced by apple varieties, yeast strains, fermentation techniques, and aging. Just like grapes for wine, the type of apple used dramatically impacts the final flavor. Sharp, high-acid apples contribute brightness, bittersweet apples provide tannins (that drying sensation, similar to red wine or strong tea), and sweet apples lend body and sugar for fermentation.

You’ll find a range of styles:

• New England Style: Often robust, higher ABV, sometimes slightly sweeter, reflecting colonial traditions. Think brands often found in the Northeast US craft scene.

• English Style: Typically drier, higher in tannins, complex, often using traditional bittersweet cider apples. Aspall or Samuel Smith’s Organic Cider lean this way.

• French Style (Cidre): Generally lower in alcohol, often sweeter (Doux) or semi-sweet (Demi-Sec), with rich aromatics and sometimes a characteristic funkiness (look for “cidre bouché”). Often naturally sparkling.

• Spanish Style (Sidra): Very dry, tart, funky, and traditionally served with a dramatic long pour (escanciado) to aerate it. Usually still or very lightly sparkling.

• Modern American: This is a broad category, often focusing on culinary apples (like Fuji, Gala), resulting in cleaner, fruit-forward profiles. This is where brands like Angry Orchard or Woodchuck primarily sit, though craft cideries across the US are pushing boundaries in all directions.

Knowing these general profiles helps, but the most crucial distinction for cocktails is usually sweetness level.

The Great Divide: Choosing Between Dry and Sweet Cider

Walk down the cider aisle, and you’ll see labels ranging from “Bone Dry” to “Sweet.” This refers to the amount of residual sugar left after fermentation.

• Dry Ciders: These have very little perceptible sweetness. The yeast has consumed most of the natural apple sugars, converting them into alcohol. They are often crisp, tart, sometimes tannic, and refreshing. Think of them like a dry white wine or brut champagne. Examples include many English styles, Spanish Sidra, and specifically labeled “Dry” or “Brut” ciders from American producers like Shacksbury or Citizen Cider (though availability varies).

  • Why use them in cocktails? Dry ciders provide structure, acidity, and effervescence without adding much sweetness. This gives you more control over the final balance of your drink. They are excellent when you want the spirit or other modifiers (like liqueurs or syrups) to provide the sweetness. They prevent the cocktail from becoming cloying.

• Sweet Ciders: These retain noticeable sugar, offering a rounder mouthfeel and more pronounced fruitiness. They range from off-dry (just a hint of sweetness) to fully sweet. Some achieve sweetness by stopping fermentation early, back-sweetening with juice or sugar, or using specific apple blends. Think of sweeter German Rieslings or Moscato d’Asti. Some widely available ciders like Angry Orchard Crisp Apple lean towards the off-dry/semi-sweet side for broad appeal, while others might be explicitly labeled “Sweet.”

  • Why use them in cocktails? Sweet ciders can contribute body and richness. They can sometimes replace or reduce the need for other sweeteners (like simple syrup or honey) in a recipe. They pair well with spirits that have inherent warmth or spice, creating a fuller flavor profile. However, use them judiciously to avoid an overly sugary drink.

Which to choose?

• For bright, crisp cocktails like a Spritz or a Collins variation, lean towards dry or off-dry ciders.

• For richer, warmer drinks like a Hot Toddy or an Old Fashioned twist, off-dry or semi-sweet ciders can work beautifully, but be mindful of adjusting other sweeteners accordingly.

• Consider the spirit: A very dry cider might get lost against a bold, sweet bourbon unless balanced correctly. A very sweet cider might clash with the delicate botanicals of a London Dry gin.

Experimentation is key. Taste the cider on its own first. Is it tart? Tannic? Sweet? Appley? Funky? Understanding its baseline character will guide your pairing choices.

Finding the Perfect Partner: Spirits That Shine with Cider

Cider’s apple core and varying levels of acidity, sweetness, and effervescence make it a surprisingly versatile mixer. Here’s how different spirits interact with it:

Whiskey’s Warm Embrace (Bourbon, Rye, and Beyond)

This is arguably the most classic pairing, especially in North America. The caramel, vanilla, oak, and spice notes inherent in most whiskeys meld beautifully with apple.

• Bourbon: The corn sweetness and softer profile of bourbon, particularly wheated bourbons like Maker’s Mark, create comforting, rounded cocktails. Think baked apples, caramel, and gentle spice. It’s fantastic in Hot Toddies or simpler mixes with a semi-sweet cider. More standard bourbons like Jim Beam White Label or Wild Turkey 101 offer a straightforward, robust backbone that stands up well to bolder ciders.

• Rye: With its characteristic black pepper, spice, and sometimes herbal or grassy notes, rye whiskey offers a drier, spicier counterpoint to cider. There’s something about the peppery heat in a rye like Bulleit or Rittenhouse that cuts through the fruitiness, creating a more complex and bracing drink. It works exceptionally well with dry or off-dry ciders.

• Other Whiskeys: Don’t stop there!

  • Irish Whiskey: Its smoothness and often fruity, malty character (think Jameson or Bushmills) can be delightful with cider, especially in lighter variations.

  • Scotch: A blended Scotch could work, but the peat smoke of Islay Scotches can be tricky. It could be overwhelming unless used carefully with a very robust cider. A Highland or Speyside malt with apple or pear notes might offer a more harmonious pairing.

  • Japanese Whisky: For something truly elegant, consider a blended Japanese whisky like Hibiki Harmony. Its delicate balance of floral, fruit, and subtle oak notes could create a sophisticated highball with a crisp, dry cider, showcasing the nuances of both liquids. It’s a more premium option, but the result can be stunningly refined.

Try it: A simple highball (whiskey and cider over ice, maybe a lemon twist) or the Hot Toddy recipe below.

Rum’s Rich Rendezvous

Rum and cider, especially spiced or aged rum, evoke flavors of baking spices, molasses, and tropical fruit that complement apple beautifully.

• Aged Rum: Rums aged in oak barrels develop complex notes of vanilla, caramel, dried fruit, and spice. Think Appleton Estate Signature Blend from Jamaica, Mount Gay Eclipse from Barbados, or Ron Zacapa 23 from Guatemala. These add depth and warmth, pairing well with semi-sweet or even sweet ciders, especially in warmed drinks or tiki-inspired cider punches.

• Spiced Rum: Often infused with vanilla, cinnamon, clove, and other spices, these rums (like Kraken Black Spiced Rum or Captain Morgan Original Spiced Rum) are a natural fit for fall cider cocktails, amplifying the warming spice notes. Be mindful of their often-added sweetness when balancing your drink.

• Light/White Rum: A clean, crisp light rum can work in simpler, refreshing cider cocktails, similar to vodka but with a touch more character derived from sugarcane.

Try it: A Cider Dark 'n Stormy (aged rum, cider, lime, ginger beer float) or simply mix aged rum and cider with a dash of Angostura bitters.

Gin’s Botanical Brightness

This might seem less intuitive, but gin’s complex botanicals can create fascinating contrasts and harmonies with cider.

• London Dry Gin: The classic juniper-forward profile of gins like Tanqueray, Beefeater, or Bombay Sapphire provides a piney, citrusy backbone that cuts through the fruitiness of cider, especially drier styles. It makes for incredibly refreshing tall drinks.

• Modern/New Western Gin: Gins that emphasize botanicals beyond juniper, like cucumber (Hendrick’s), floral notes (The Botanist), or unique profiles like Japanese botanicals (yuzu, sansho pepper, sencha tea in Roku Gin), offer exciting possibilities. Roku’s citrus and pepper notes, for instance, could create a vibrant twist in a cider spritz or Collins.

• Old Tom Gin: Slightly sweeter and softer than London Dry, Old Tom gins can bridge the gap between the spirit and cider, offering a rounded botanical profile that plays well with off-dry ciders.

Try it: A Cider Gin Fizz (gin, cider, lemon, sugar, egg white – optional, soda) or the Fall Spiced Cider Spritz recipe below.

Vodka’s Clean Canvas

Sometimes, you want the cider’s character to be the star. Vodka provides alcohol and body without significantly altering the flavor profile.

• Why use it? If you love the taste of a specific cider but want to give it an alcoholic kick or use it in a cocktail structure that typically calls for a neutral spirit (like a Mule or a simple highball), vodka is your friend. It allows the apple, acidity, and any nuances of the cider to shine through.

• Which Vodka? Any clean, neutral vodka works well. Think Tito’s Handmade Vodka, Ketel One, or Stolichnaya. For a subtle twist, consider Haku Vodka. Distilled from rice, it has a very soft, clean profile with a faint, almost sweet hint on the finish that could complement a delicate cider without overpowering it.

Try it: A Cider Mule (vodka, cider, lime juice, ginger beer) or simply vodka and dry cider over ice with a lemon wedge. Vodka might not be the most expressive spirit, but that neutrality is often the goal.

Tequila & Mezcal’s Earthy Edge

The vegetal, earthy notes of agave spirits offer a unique counterpoint to the fruitiness of cider.

• Blanco/Silver Tequila: A clean, unaged tequila with bright agave and citrus notes, such as Hornitos Plata, Espolòn Blanco, or Olmeca Altos Plata, can create surprisingly refreshing highballs with dry cider and a squeeze of lime. It’s a less common pairing but worth exploring, especially in warmer weather.

• Reposado Tequila: Rested in oak, reposado tequilas like Hornitos Reposado or Casamigos Reposado pick up subtle notes of vanilla and caramel. These flavors can bridge the gap between the agave and apple, working well with off-dry ciders.

• Mezcal: The smoky character of mezcal (like Del Maguey Vida or Montelobos Espadín) adds a whole other dimension. Paired with cider, it creates a complex sweet, smoky, fruity, and earthy profile. This is a more adventurous pairing, best suited for those who enjoy mezcal’s distinctive flavor. Try it with a semi-sweet cider to balance the smoke.

Try it: A “Ciderita” (tequila, cider, lime juice, maybe a touch of agave nectar depending on the cider’s sweetness) or a Mezcal-Cider Highball with an orange twist.

Brandy’s Fruitful Harmony

Brandy, especially apple brandy, is a natural companion to cider.

• Calvados/Apple Brandy: Made from apples, this is the most intuitive pairing. Calvados from Normandy or American applejack (like Laird’s) reinforces the apple notes while adding oak, spice, and alcoholic depth. It’s superb in both cold and warm cider cocktails.

• Cognac/Armagnac: French grape brandies bring notes of dried fruit, florals, spice, and oak. A VS or VSOP Cognac can add elegance and complexity to cider, working particularly well with richer, off-dry styles.

• Spanish Brandy: Often richer and sweeter, Spanish brandies can create decadent, dessert-like cider cocktails.

Try it: A Jack Rose variation using cider instead of grenadine, or simply Calvados topped with a high-quality dry cider.

Recipe: Fall Spiced Cider Spritz

This recipe uses the structure of an Aperol Spritz but swaps in cider and fall spices for a seasonal twist. It’s bright, refreshing, and complex, showcasing how well gin and cider can work together. Using a dry cider keeps it from being too sweet.

Yields: 1 servingPrep time: 5 minutes

Ingredients:

• 3 oz Dry Hard Cider (choose something crisp and not too sweet)

• 1.5 oz Gin (A London Dry like Tanqueray works well, or try Roku Gin for its unique citrus and pepper notes)

• 0.75 oz Spiced Pear Liqueur (like St. George Spiced Pear) OR 0.5 oz Cinnamon Syrup*

• 0.5 oz Fresh Lemon Juice

• 1 oz Sparkling Water or Prosecco (optional, for extra fizz)

• Garnish: Thin apple slice and/or a cinnamon stick

Instructions:

1. Chill your glass: Fill a large wine glass or goblet with ice and let it sit while you prepare the drink. Discard the ice (and any meltwater) before building the cocktail.

2. Combine ingredients: Add the gin, spiced pear liqueur (or cinnamon syrup), and fresh lemon juice to the chilled glass.

3. Add cider: Gently pour in the dry hard cider.

4. Stir gently: Briefly stir the ingredients together. You want to combine them without losing too much carbonation from the cider.

5. Top (optional): If you want extra effervescence, top with a splash of sparkling water or Prosecco.

6. Garnish: Add a thin slice of apple to the rim or float it in the drink. A cinnamon stick also adds a nice aromatic touch.

*Cinnamon Syrup: Gently heat 1 cup of water and 1 cup of granulated sugar in a saucepan over medium heat, stirring until the sugar dissolves completely. Add 3-4 cinnamon sticks (broken in half). Bring to a low simmer, then immediately remove from heat. Let steep for at least 30 minutes (or up to 2 hours for stronger flavor). Strain out the cinnamon sticks and store the syrup in an airtight container in the refrigerator for up to 2-3 weeks.

Notes:

• If you don’t have spiced pear liqueur, the cinnamon syrup works well, providing sweetness and spice. You might need to adjust the amount slightly based on your cider’s dryness and your preference.

• Feel free to experiment with the spirit. A crisp vodka like Haku would also work for a cleaner profile, or even a light rum.

• Adjust the lemon juice based on the acidity of your chosen cider.

Recipe: Warming Cider & Bourbon Hot Toddy

The Hot Toddy is a classic cold-weather cure, and swapping hot water for warm cider adds layers of fruit and complexity. This version uses bourbon for its comforting vanilla and caramel notes.

Yields: 1 servingPrep time: 5 minutes

Ingredients:

• 6 oz Hard Cider (an off-dry or semi-sweet style works well here)

• 1.5 oz Bourbon (A wheated bourbon like Maker’s Mark offers smoothness, while a standard like Wild Turkey 101 provides robust flavor. Even an accessible option like Jim Beam works.)

• 0.5 oz Fresh Lemon Juice

• 0.25 - 0.5 oz Honey or Maple Syrup (adjust to taste, depending on cider sweetness)

• 1 Cinnamon Stick

• 2-3 Whole Cloves

• 1 Star Anise (optional)

• Garnish: Lemon wheel studded with cloves, or an extra cinnamon stick

Instructions:

1. Warm the cider: Pour the hard cider into a small saucepan. Add the cinnamon stick, whole cloves, and star anise (if using). Gently heat over medium-low heat until it’s steaming but not boiling (boiling can cook off alcohol and alter flavors). This should only take a few minutes.

2. Prepare the mug: While the cider is warming, add the bourbon, fresh lemon juice, and your desired amount of honey or maple syrup to a heatproof mug. Start with less sweetener; you can always add more. Stir briefly to combine.

3. Strain and combine: Once the cider is hot, carefully strain it through a fine-mesh sieve directly into the mug with the bourbon mixture. Discard the whole spices (or save the cinnamon stick for garnish).

4. Stir and taste: Stir the mixture gently until the honey/maple syrup is fully dissolved. Taste and adjust sweetness or lemon juice if needed.

5. Garnish: Garnish with a fresh lemon wheel (perhaps studded with a few extra cloves for visual appeal) or another cinnamon stick.

Notes:

• Don’t let the cider boil! You just want it hot enough to create a warming drink.

• If your cider is quite sweet, you might not need any additional honey or maple syrup. Taste the warmed cider before adding sweetener to the mug.

• Feel free to swap bourbon for aged rum or Calvados for different flavor profiles.

• You can make a larger batch by multiplying the ingredients and keeping it warm in a slow cooker on the low setting, which is perfect for gatherings.

Beyond the Basics: Seasonal Sips and Creative Twists

Once you’ve mastered the basic pairings and classic recipes, the world of cider cocktails opens up.

• Spring Flings: As the weather warms, think lighter. Pair dry cider with gin (Roku’s botanicals would sing here), elderflower liqueur (like St-Germain), and a splash of grapefruit juice for a bright, floral refresher.

• Summer Highballs: Keep it simple and tall. Mix blanco tequila (Hornitos Plata, perhaps?) with cider and a generous squeeze of lime over ice. Or try a light rum with cider and a few dashes of orange bitters. Cider Sangria, loaded with fresh fruit and fortified with brandy or rum, is also a crowd-pleaser.

• Autumnal Old Fashioned: Muddle a sugar cube (or use maple syrup) with Angostura bitters, add rye whiskey or bourbon, a splash of rich, off-dry cider instead of water, stir with ice, and garnish with an orange peel and a Luxardo cherry.

• Winter Warmers (Beyond the Toddy): Try a Mulled Cider Cocktail by simmering cider with mulling spices, then fortifying individual servings with aged rum, brandy, or bourbon. A Cider Flip (shaking cider, a spirit like rum or brandy, a whole egg, and a touch of sweetener) creates a rich, frothy, decadent drink.

• Exploring Other Ciders: Don’t limit yourself to apple!

  • Perry (Pear Cider): Often more delicate and floral, perry pairs beautifully with gin, vodka, or elderflower liqueur.

  • Berry Ciders: Raspberry, cranberry, or blackberry ciders can add tartness and color. Pair them with vodka for simplicity or gin for complexity. Be mindful of their sweetness levels.

  • Hopped Ciders: Cider makers sometimes add hops (like in beer) for bitter, aromatic complexity. These can create intriguing cocktails when paired with gin or even an American Pale Ale style whiskey.

The beauty of cider is its range. From the driest, most austere Spanish sidra to the richest, sweetest cidre doux, there’s a style to suit nearly any palate and cocktail concept. If you’ve ever tried to build a home bar on a budget, you know the dilemma: splurge on that fancy Japanese whisky, or stock up on solid workhorses like Maker’s Mark and Hornitos? Cider offers a way to stretch those spirits further, creating complex and satisfying drinks without needing a dozen obscure liqueurs.

So, next time you’re looking for cocktail inspiration, don’t overlook the humble cider. Taste it, understand its profile, and think about how its unique character – that blend of fruit, acid, tannin, and bubble – can elevate your favorite spirits. Cheers to exploring the delicious possibilities.

Common Questions & Expert Answers

Q1: How do I choose the right cider for a cocktail if the label doesn’t specify “dry” or “sweet”?Answer: If the label is vague, try reading the tasting notes or alcohol by volume (ABV); ciders above 6-7% ABV tend to be drier, while lower ABV can signal sweetness. Sampling a small pour is ideal—note whether you pick up tartness, a crisp finish (usually dry), or significant apple sweetness (usually off-dry to sweet). Brands like Shacksbury emphasize dryness, while Angry Orchard Crisp Apple tends toward off-dry; when in doubt, taste first and adjust your recipe as needed.

Q2: Which style of glassware works best for cider cocktails?Answer: Glassware depends on the cocktail’s structure: use a wine glass or goblet for spritzes and drinks highlighting effervescence, a rocks glass for spirit-forward cocktails like a cider Old Fashioned, and a heatproof mug for hot drinks like the Toddy. Proper glassware can enhance both the aroma and carbonation—much like how a highball glass showcases a whiskey soda (try using one for a Hibiki and dry cider Highball).

Q3: Does the spirit’s proof matter when mixing with cider?Answer: Yes, spirit proof affects balance—higher-proof spirits (like Wild Turkey 101 or high-proof rye) can stand up to sweeter or more robust ciders, while gentler spirits (Maker’s Mark, Haku vodka) marry smoothly with drier, delicate ciders. Start with a standard 80–90 proof and adjust to your taste preference; too much spirit can overpower the cider’s orchard character.

Q4: What’s the best way to prevent cider cocktails from becoming too sweet?Answer: Favor dry ciders as mixers, limit sugary liqueurs or syrups, and always taste before adding extra sweeteners. If you’re starting with a sweeter cider, balance it out with acidity (lemon or lime juice), tannic spirits like rye or gin (Roku gin’s pepper and citrus notes work beautifully), and dilute with sparkling water or a splash of dry wine to lighten the profile.

Q5: How can I add seasonal twists to basic cider cocktails without buying specialty liqueurs?Answer: Lean on fresh produce and pantry staples: muddle fresh ginger, herbs (thyme or rosemary), or citrus peels for added dimension, or make a quick spice syrup (see the cinnamon syrup recipe above). Swap spirits—sub Maker’s Mark bourbon for aged rum or Roku gin for a summery floral note—and garnish with in-season fruit like pears or cranberries.

Q6: Are there any low-ABV cider cocktails for lighter sipping occasions?Answer: Absolutely—cider’s naturally moderate ABV makes it perfect for low-proof cocktails. Use a splash of Haku vodka or a botanical-forward gin like Roku in a tall glass, lengthened with lots of cider and sparkling water. For even less alcohol, skip the spirits and use a light aperitif (like Lillet Blanc or St-Germain) in place of liquor.

Q7: What food pairs well with cider cocktails?Answer: Cider cocktails love savory fare: try them alongside pork dishes, sharp cheddar, charcuterie, autumnal salads, or roasted poultry. The gentle sweetness and crispness pair especially well with spicy foods and rich cheeses. If you’re mixing with bourbon or whiskey (like Hibiki or Jim Beam), think braised meats or apple desserts to echo and enhance the flavors.

Q8: How can I stretch premium spirits, like Japanese whisky, in cider cocktails without losing their character?Answer: Use high-quality, dry cider and keep the build simple—think of a whisky highball, but with a splash of cider for a nuanced twist. Hibiki blended whisky shines in this structure; use lots of ice, a long pour of dry cider, and a citrus peel. This technique lets you highlight the spirit’s subtleties without relying on large pours.

Q9: Are there budget-friendly ways to experiment with cider cocktails at home?Answer: Absolutely—great results don’t require a top-shelf investment. Pick up versatile, affordable spirits like Jim Beam, Hornitos Plata, or Haku vodka, and pair them with widely available ciders (Angry Orchard, Strongbow, or whatever your local market offers). Start with simple builds, add citrus or simple syrup you make yourself, and swap in seasonal fruit or herbs for variety.

Q10: Can I batch cider cocktails for a party? How do I keep them fresh?Answer: Cider cocktails are excellent for batching, especially for gatherings. Mix your spirits, citrus, syrup, and any modifiers ahead; add cider (and sparkling water or prosecco, if using) just before serving to preserve bubbles. Keep batches chilled in the fridge or over ice, and always taste before serving to adjust sweetness and acidity based on your cider and crowd preference.