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:

  • Cocktails: Sidro Spritz & Frozé
  • First Course: Citrus-Herb Salad & German Potato Salad

  • Main Course: Fried Chicken with Honey Butter & Grilled Turkey Burgers with Brussels Sprouts and Apple Hash

  • Dessert: Apple Frangipane Tart

Sidre Spritz-WEB-8848.jpg

Sidro Spritz (Single Serving)

  • 1 orange wheel

  • 4 dashes orange bitters

  • 2oz sparkling water

  • 4oz Virtue Cider Brut

  • 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

Frozé (Serves 4)

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

  • 8oz simple syrup

  • 24oz Virtue Cider Rose

  • 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

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 Brut


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

  2. Segment and dice citrus, add to mixture with Brut and mix

  3. Top with a light vinegar-based dressing and lemon zest

  4. Optional: Add goat cheese or fromage blanc! 

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 

  • 1 1/4 C Olive Oil 

  • Salt and Pepper


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

  2. 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


  1. Preheat oven to 425 with a sheet pan heating in the oven

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

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

  4. 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

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


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


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

  2. Cool the brine to room temperature

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

  4. Place chicken pieces in brine for 12-24 hours

  5. 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


  1. Mix flour, spices and baking powder well

To Batter/Fry:

  • 1 Qt Buttermilk

  • Fryer Oil 

  • 1 TB Smoked Paprika

  • Salt


  1. Divide dredge into two deep containers

  2. pour buttermilk into a third container, Add paprika and salt

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

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

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

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

  7. 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

  • 1/8 Tsp Cinnamon

  • 1/2 Tsp Salt 


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

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 Old Spot

  • 1 ea Fennel bulb

  • Salt and Pepper


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

  2. 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


  1. Heat a large sauté pan over medium-high heat

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

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

  4. Add brussel sprouts and apple slices, season and saute until caramelized

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


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

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

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

  4. Butter the buns and grill until toasted

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


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


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

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

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

  4. 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


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

  2. Sift in almonds, butter and almond extract

  3. 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 Brut

  •     1TB Lemon Zest


  1. Core apples and slice thinly. 

  2. Toss apples in a bowl with lemon juice and zest

Cider Gastrique:

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

  2. Boil until the sugar is dissolved and begins to caramelize

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

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


  1. Preheat oven to 400 F

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

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

  4. 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 

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

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

  7. 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.