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    Fire Cider Blog

    Fire Cider Lemonade

    Summer afternoon refreshment at its best: Fire Cider Lemonade with Berkshire Mountain Bakery ciabatta and butter.

    Summer afternoon refreshment at its best: Fire Cider Lemonade with Berkshire Mountain Bakery ciabatta and butter.

    Fire Cider Lemonade
    For a pint-sized drink


    • fresh squeezed lemon juice from 3-4 whole lemons
    • splash of Fire Cider
    • raw honey

    Mix the lemon juice and Fire Cider in a pint glass.

    Add raw honey to taste. 

    Top with soda or plain water. It's that simple!


    Bright & sunny sweetness outside Fire Cider headquarters.

    German Potato Salad

    Of course our German (Hungarian, Irish, French and Cree) American family celebrated Independence Day with an old family favorite – German style potato salad. This warm bacon-y version is a nice change from the mayonnaise-based salad you are used to seeing at picnics all summer long. And I say that as someone who loves mayonnaise on pretty much everything! In a few weeks you'll be able to make this dish with locally grown potatoes.

    German Potato Salad
    Serves 8, and the leftovers are delicious, if you have any!

    • 3 pounds waxy potatoes
    • ½ pound bacon – cubed strip bacon or lardons
    • 1 large yellow onion, diced
    • ½ cup chopped celery
    • ½ cup Fire Cider
    • 1 tablespoon Dijon mustard
    • a handful of scallions, thinly sliced
    • chopped parsley for garnish (and for your health!)

    Boil the potatoes until tender. Drain and cut into cubes once they are cool enough to handle. Ideally have them ready and still warm when they are tossed in the dressing.

    Sauté the cubed bacon until crisp; remove and drain.

    Make the dressing - sauté a large diced onion and the chopped celery in the rendered bacon fat until soft; add the ½ cup of Fire Cider and the Dijon mustard and cook for 2 minutes. Season to taste with salt and pepper.

    Toss the potatoes in the warm dressing. Add in the bacon and thinly sliced scallion; garnish with chopped parsley and serve warm. 

    Cider and Grapefruit Soda or Cocktail

    We're beyond the fourth of July, and that means summer has officially arrived in the Berkshires. I know we've been wearing our winter sweaters lately, but the warm weather has returned again, hopefully for at least a few months! And that means it's time to celebrate outside, preferably with your favorite people. The following recipe is a refreshing, healthy and hydrating drink that can be made with or without the addition of alcohol. I know so many people who, for one reason or the other, do not imbibe. And let's be honest, drinking plain club soda at every social gathering can bet a bit boring! Try making this drink, a few pints at a time or in large batches for big groups. This way, you have a base of slightly sweet and tangy citrus soda, that everyone, even the kids, can enjoy. Simply add tequila or rum to an individual glass for a customized adult beverage. If only it were this easy to make everyone happy, all the time. Cheers to summer!

    Makes 2 pint-sized drinks and is easy to scale up for larger groups.

    • 1 cup fresh squeezed ruby red grapefruit (about 1 large grapefruit)
    • 1 ounce fresh squeezed lime juice (about 1 lime)
    • 1-2 tablespoons of raw honey, or more for a sweeter drink
    • 1 ounce Fire Cider African Bronze or raw apple cider vinegar
    • soda water
    • ice

    First, juice the grapefruit. I got about one cup from one large grapefruit.

    Then, juice the lime again. One lime gave one ounce of juice, pretty handy!

    I mixed 1 tablespoon of raw, African Bronze Honey into the lime juice. This honey has a strong floral, very sweet and slightly smoky flavor. I think that orange blossom honey would also mix really well with the other flavors. Use more honey for a sweeter drink. Mix until the honey is completely dissolved in the lime juice.

    Combine the lime, honey and grapefruit and stir well.

    Add ice to two pint glasses.

    Split the juice and honey mixture between the two glasses.

    Add ½ ounce of Fire Cider African Bronze, or plain Apple Cider Vinegar, to each glass.

    Top each glass off with soda water (club soda) and stir gently.


    Add an ounce of tequila or white rum to each glass.

    Salt the rim of each pint glass before adding the ingredients.

    Garnish with a lime or grapefruit wedge and enjoy!


    Cilantro Salad with Cumin Dressing

    Yes, the salad days are here, and this recipe was inspired by a salad I had at Dottie's Coffee Lounge on North Street a few weeks ago. Jess made a delicious cumin dressing and served it over watercress and bacon bits – it was savory, slightly warm, and I was inspired to try making my own cumin dressing. I used lardons – large chunks of bacon instead of slices for the 'croutons' and as a way to get the most flavor out of the dried whole cumin seeds. This recipe is as much about the ingredients as it is the way you combine them. Letting the raw onion slices mellow in the Fire Cider and lime juice takes some of the sting out of them as well as the lingering aftertaste. So add as many as you like!


    • juice of half a lime
    • 3 tablespoons of Unsweetened Fire Cider or Raw Apple Cider Vinegar
    • about ½ cup thinly sliced red onion
    • Salad greens- I used a few big handfuls each of baby kale and spinach
    • ½ cup cilantro leaves or more, use them like you would any salad green, no need to chop!
    • 2-3 teaspoons whole cumin
    • 1/3 cup pork lardons aka chunks, rather than slices, of bacon cut into crouton-sized pieces

    Slice the red onion as thinly as possible, add it to your salad bowl and sprinkle with a pinch of salt. Add the Unsweetened Fire Cider and lime juice and mix well. Set aside.

    Add the sliced lardons and whole cumin to a skillet over medium heat and cook until the lardons are just a bit crispy and have rendered about 1/3-1/2 cup of fat. No need to measure, just make sure you've got about twice as much bacon fat as you do Fire Cider and lime juice. Set a side to cool for a few minutes.

    Add the baby kale, spinach and cilantro to your salad bowl and toss to coat with the onion/Fire Cider/lime mixture. Add some black pepper for a little kick!

    Now, here's the part where you may want an extra set of hands – You are going to toss the salad while adding all the cumin, rendered warm fat and lardons from your skillet. Toss well. Taste, and add salt and pepper to your liking.

    I topped my salad with some baby radish slices for extra crunch.

    Enjoy outside with friends for maximum awesome!

    Chickpeas with Fire Cider & Cilantro Dressing

    It's that time of year when fresh herbs are growing and everyone is coming out of hibernation. I love this combination of lime, cilantro and Fire Cider; it's tangy and bright and pairs really well with chickpeas. Grow your own cilantro or pick some up at your farmers market and then give this quick and easy recipe a try.


    Fire Cider Cilantro Dressing
    • 4 ounces cilantro (I didn't measure, I just used the whole big bunch, more is more!)
    • 2 tablespoons fresh lime juice 
    • 2 tablespoons Fire Cider, any variety- Unsweetened, African Bronze or Original are all delicious! 
    • 1/4 cup olive oil
    • 1 to 2 cloves garlic
    • 2 teaspoons mustard
    • 1/4 teaspoon salt or more to taste
    • Freshly cracked black pepper to taste

    Blend all the above ingredients in a food processor or using an immersion blender. Taste and adjust to your liking, add more of any of the above ingredients. The dressing is now done, use it on anything you like! But definitely try it on chickpeas:


    Chickpea Salad with Fire Cider Cilantro Dressing
    • 1 (15 ounce) can chickpeas, rinsed and drained well
    • 1/3 cup red onion, diced
    • Fire Cider Cilantro Dressing, to preference
    • greens
    • sprouts

    Mix the chickpeas with the diced red onion. Add in a healthy dose of dressing to cover everything really, extra well.

    Then toss with greens and sprouts.

    Save leftover dressing and chickpeas for the next day. They'll be even more flavorful!

    Recipe inspired by 'Chickpeas with Cilantro-Lime Dressing'