Cider Recipe

Chill the can

If the can is not already cold, place it in the refrigerator for at least 30 minutes or in an ice bucket for 10–15 minutes until well chilled (around 38–45°F / 3–7°C). Cold cider tastes crisper and reduces foaming when opened.

Prepare glass (optional)

If you prefer serving in a glass, choose a pint or tulip-style glass. Add 4 ice cubes if you like your cider very cold and slightly diluted. Note: many ciders are best served without ice to preserve flavor; include ice only if desired.

Open the can

Hold the chilled can upright and open it carefully to avoid excessive foaming. If the can has been shaken or moved recently, set it down upright for 5 minutes before opening.

Pour (recommended)

Tilt the glass at a 45-degree angle and pour the cider gently down the side to minimize foam. When the glass is about three-quarters full, straighten it and finish pouring to create a 1/2–1 inch head. If you’re drinking directly from the can, skip this step.

Garnish and serve (optional)

Squeeze the optional lemon or lime wedge lightly over the cider and drop it in the glass for a bright citrus note. Add a mint sprig for aroma. Serve immediately while cold.