See behind the curtain with tours led by one of our cider makers.



SARO Cider Braised and Grilled Brats with Jalapeños, Apples, and Onions

6 bratwursts

2 onions, thinly sliced

2 apples, cored and diced

2 jalapeño peppers seeded and minced, save a few slices for garnish

1 can SARO Cider (SARO Original, SARO Dry Citrus, SARO Botanical, and SARO Jalapeño Ciders all are fantastic!)

Salt and pepper to taste

6 Brat style rolls (I use Schär gluten-free hot dog rolls)

Dijon mustard


Preheat grill to medium-high temperature.

Melt 4 tablespoons of butter in a deep skillet over medium heat. Add sliced onions and stir to coat with the butter. Add diced apples and stir. Add the brats and jalapeños. Pour in SARO Cider. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes, turning halfway through. Serve with onions, jalapeños and apples as a garnish.


Saro Up Yer Bum Chicken


1 whole chicken

1 can Saro Cider (we’ve used Saro Botanical, Saro Dry Citrus, or Saro Original)

2 tablespoons dry seasoning rub (any desired premixed or homemade blend will do – we use fresh rosemary and thyme and supplement it with a store bought rub like McCormick’s)

1 tablespoon vegetable oil

Saro Cider Mustard Cream Sauce

2 Tbsp Butter

1 Tbsp Flour (ok to substitute with gluten free flour, if desired)

5 ounces chicken stock

5 ounces Saro Cider

5 ounces heavy cream

1 Tbsp granulated sugar

4 Tbsp Dijon Mustard


For Chicken:  Preheat oven to 400 degrees F. R rinse, and pat dry the chicken. Carefully remove the label from the Saro Cider can by making a nick at the top and/or bottom of label and peel from can. Open the can of Saro Cider and drink ½ of the can (if you drink too much of it, which is understandable, go back to the fridge and get another). Sprinkle 2 teaspoons of seasoning into can and 1 teaspoon into cavity of chicken. Brush outside of chicken with oil and rub with remaining seasoning. Place Saro Cider can on ungreased baking dish, roasting pan, or cast iron skillet (just need something with sides so that juices don’t run all over your oven). Hold the chicken upright and lower it firmly over the can. Use the chicken’s legs to make a tripod for stability. Place in oven on lower rack and bake upright until instant read thermometer reads 165 degrees when inserted near the thigh bone, about 1 hour to 1 hour 15 minutes. While chicken is cooking, prepare Saro Cider Mustard Cream Sauce(below). Let chicken rest for 5 minutes, then lift off of the can. Place chicken on platter or carving board and let rest for another 10 minutes before carving. Discard cider in can. Serve with Saro Cider Mustard Cream Sauce.

For Cream Sauce:  Melt 2 Tbsp butter in small sauce pan over medium low heat.  Add flour, whisk until dissolved. Pour in chicken stock and stir until smooth. Add remaining ingredients, raise heat, and bring to boil while stirring. Reduce heat and simmer for 2 minutes, stirring occasionally.  Serve warm or chilled.


Cider Jello Shots

  • 1-1/2 cups of cold Saro Cider (works with any flavorful cider but we hope you choose Saro)
  • 4 envelopes of unflavored gelatin
  • 1 cup sugar
  • 1-1/2 cups ginger flavored vodka (whoa, more alcohol)
  • 2 teaspoons Angostura bitters, 2 tablespoons cinnamon sugar


Pour SARO cider into large saucepan and sprinkle gelatin on top; let stand without stirring, until gelatein softens, about 5 mnutes. Whisk in sugar. Heat and stir over low heat until sugar and gelatin are completely dissolved, 8-10 minutes (do not boil); remove from heat. Stir in vodka; pour mixture into 9 inch square baking pan coated with cooking spray. Refrigerate, uncovered until mixture is firm, about 2 hours. To unmold, run a sharp knife along the edges of the gelatin; invert onto a cutting board and lift off pan. Cut into squares; brush tops with bitters and sprinkle with cinnamon sugar. Be safe (these can be strong) & Enjoy!


Rovos Rail

High ball glass
1 oz gin
½ oz lemon juice
2 oz Crème Yvette
Saro’s Milestone Road Cider
Garnish: lemon wedge


Muddle 5-6 blueberries with 1 oz Bombay Sapphire in shaker. Add 1/2 oz lemon juice and 5 oz Crème Yvette. Fill shaker with Ice. Shake vigorously. Strain over ice into a high ball. Top with cider and garnish with lemon wedge.


Stone Fence

Coupe glass
1 oz Pryat Rum
0.5 oz house made grenadine
0.5 oz lime juice
Saro’s Valencia Cider
Paper thin lime wheel


Add 1 oz Pryat Rum, 0.5 oz grenadine, and 0.5 lime juice to shaker. Fill with ice and shake vigorously. Strain into coupe. Finish with cider. Float a thin lime wheel.