Welcome to the eighth episode of PUT CIDER IN IT!

We have had the pleasure of working with Rob and Alicia from Upstate Cookie Shack since they busted onto the Upstate New York scene the past few years.

They have featured their delicious cookies at numerous cider pairings in the tasting room, but we have never tried baking their incredible cookies with Nine Pin...

Let's see what happens when we Put Cider In It!

Stay tuned for a recipe so you can make this delicious creation at home.

Tune in for final PUT CIDER IN IT episode of season 1 with Tipsy Moose Tavern on Wednesday, January !

Nine Pin’s cider syrup can be used on its own, as a glaze, or in cocktails, and makes a great gift for cider fans.

Here are some recipes you can try at home!

Nine Pin Cider Syrup-Roasted Delicata Squash with Red Onion (Source: Epicurious)

Active Time: 10 minutes Total Time: 40 minutes

Roasting the squash with olive oil and cider syrup enhances their sweetness while helping them turn a rich golden brown.

Ingredients (serves 8)

• 3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices

• 2 medium red onions, halved lengthwise and cut into 1/2-inch rings
• 5 garlic cloves, peeled and smashed
• 4 fresh thyme sprigs
• 1/2 teaspoon red-pepper flakes
• 3 tablespoons extra-virgin olive oil

• 2 tablespoons Nine Pin Cider Syrup
• Kosher salt
• freshly ground black pepper

Step 1

Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and Nine Pin Cider syrup, and sprinkle generously with salt and pepper; toss to coat.

Step 2

Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.

Valley Meets Mountain Cocktail

Active time: 3 minutes

This delicious cocktail celebrates New York State’s greatest agricultural output, the apple, using Nine Pin Signature and our Cider Syrup. Source: Nine Pin Cider

Ingredients (serves 1)

• 1 oz Nine Pin Cider Syrup
• 1.5 ounces Harvest Spirits Core Vodka
• 1 can Nine Pin Signature Cider

• 1 apple slice

Step 1

Fill cocktail glass with ice

Step 2

Add in Core Vodka and Nine Pin Cider Syrup

Step 3

Top with Nine Pin Signature can. Stir vigorously.

Step 4

Add on apple slice and enjoy!

Tofu Nuggets with Cider-Mustard Dipping Sauce

Extra-firm tofu and breading give these nuggets the texture of real chicken, and the sauce is just a yummy bonus. Source: All Recipes

Ingredients (serves 4)

Breaded Tofu:

• 1 (14 ounce) package extra-firm tofu

• 3 tablespoons low-sodium soy sauce
• ¾ cup dry fine whole-wheat breadcrumbs
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme, crumbled

• olive oil cooking spray  

Dipping Sauce:

• ½ cup smooth Dijon mustard
• ¼ cup Nine Pin Cider Syrup
• 2 tablespoons canola oil

Step 1

Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.

Step 2

Pour soy sauce on a plate. Mix breadcrumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.

Step 3

Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.

Step 4

For the dipping sauce, stir mustard, Nine Pin Cider Syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable

Nine Pin Cider Syrup Pie

Preparation: 25 MIN Cooking: 45 MIN Waiting: 2 H Chilling: 30 MIN  

Source: Ricardo Cuisine

Ingredients (serves 8)

Crust

• 1 1/4 cups (190 g) unbleached all-purpose flour

• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115 g) cold unsalted butter, diced
• 3 tbsp (45 ml) ice water

Filling

• 2 tbsp cornstarch
• 2 tbsp unbleached all-purpose flour
• 1 1/2 cups (375 ml) Nine Pin Cider Syrup
• 1/2 cup (125 ml) 35% heavy cream
• 1 egg

Preparation

Crust

In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few seconds at a time until pea-sized pieces form. Add the water and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and shape into a disc.

On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3 mm). Line a 9-inch (23 cm) glass pie plate and remove excess dough. Refrigerate for 30 minutes.

Filling

With the rack in the lowest position, preheat the oven to 400°F (200°C).

In a bowl, combine the cornstarch and flour. Add the Nine Pin Cider Syrup and whisk until the mixture is smooth and the cornstarch has dissolved completely. Add the cream and egg. Whisk until smooth. Pour into the prepared crust.

Bake for 45 minutes or until the filling has set. Let cool at room temperature for 2 hours before serving.

Read the story below!

Welcome to the seventh episode of PUT CIDER IN IT!

This past summer, we teamed up with Chef Ric Orlando to create our Signature Cider BBQ Sauce and our Ginger Cider BBQ Sauce.

We have been dying to create some dishes with Chef Ric with these new sauces...

Let's see what happens when we Put Cider In It as well!

Here are the recipes:

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Signature BBQ Chicken and Waffles

Chicken and waffles to me always needs something to pull the dish together.

In this dish the creamy goat cheese and tangy Signature BBQ sauce take a basic dish to the sublime level!

Serves 2

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Ingredients:

- 4 belgian waffles, toasted

- 1 cup milk

- ½ cup Nine Pin Signature Cider

- 8-10 chicken tenders or breast strips

- 1 cup flour, or rice flour for gluten free version

- 2 tbls Ric Orlando’s BEST Q-RUB BBQ seasoning *

- 2 tsp salt

- Safflower or other vegetable oil for frying

- ½ cup goat cheese

- Ric Orlando’s Signature BBQ sauce as desired

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Directions:

- Cut the chicken into strips.

- Mix the flour, salt and QRUB seasoning in a separate bowl

- Put the strips in a bow with the milk, QRub Seasoning and cider and allow to marinate for at least 20 minutes or up to two hours.

- In a heavy skillet heat enough oil to come up about ½ inch in the pan until just shimmering, to about 340 degrees.

- Dredge each chicken piece in the flour mix and carefully lay into the hot oil.

- Cook until golden brown on all sides, about 5-6 minutes.

- Drain on paper towels and keep warm.

- Put two waffles on each plate.

- Top with crumble goat cheese.

- Lay the hot chicken pieces over the waffles.

- Drizzle on the Signature BBQ Sauce. Don't be shy!

Recipe by Ric Orlando

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Ginger Cider BBQ Clams:

This is an amazing pear round dish, and with a hunk of bread and a crisp salad, it makes an easy and delish one pot dinner.

Look for smallish Littleneck clams for this.

Serves 2

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Ingredients:

- 16-24 littleneck clams, scrubbed under cold water

- 3 tbsp olive oil

- 4 oz Andouille or other spicy sausage, sliced into rings

- 1 medium sweet or red onion, diced

- 1 large sweet potato, peeled and diced medium, to yield about 1 ½ cups

- 1 tsp fresh thyme leaves, about one sprig

- 8 oz Nine Pin ginger cider

-  3-4 oz Ric Orlando's Ginger BBQ Sauce

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Directions:

- In a heavy pan or pot with a snug fitting lid heat the oil over medium high heat.

- Add the sausage and onions and cook until shiny.

- Add the diced sweet potatoes and sauté over medium heat, stirring occasionally until almost tender

- Turn the heat to high. Add the thyme and the cider and cover.

- Let The clams steam about 4-5 minutes or until they have all pepped open.

- Swirl in the Ginger BBQ sauce and serve in bowls.

Recipe by Ric Orlando

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Try other amazing Nine Pin BBQ dishes this Friday, December 10 at 5 p.m. at our Nine Pin Cider Sauce Pop Up with Ric Orlando - December!

Tune in for our next PUT CIDER IN IT with Upstate Cookie Shack on Wednesday, December 22!

Welcome to the sixth episode of PUT CIDER IN IT!

For years, we have worked with our close friends, fin - your fishmonger, having them over for seafood pop ups at the cidery. Josh decided to stop over to their storefront in Guilderland for a change and see if the fin team had anything special cooking. Isabel was preparing some AMAZING fish and chips...

Let's see what happens when we Put Cider In It!

Want to make these Nine Pin Cider-Battered Cod home?

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Ingredients

- (4) 6oz fresh Icelandic cod fillets

- 1 cup all-purpose flour

- ¾ cup rice flour plus extra for dusting

- 1 teaspoon baking powder

- 1½ Cans Nine Pin hard cider

-  1 teaspoon white sugar

- Salt to taste

- Lemon wedges and chopped parsley for garnish

- Enough canola oil to fry each fillet

‍

Directions

✓ In a large bowl, mix both flours, baking powder and sugar.

✓ Add cider and salt and mix until batter binds together and is smooth. Don’t over mix!

✓ Dust with extra flour until completely covered.

✓ Heat a sauté pan of oil to 350F (oil should be high enough in the pan to fry one side at a time.) Use a thermometer to check for temp OR dip the end of a wooden spoon into the oil – if it bubbles, it’s ready!

✓ Dunk fish into batter and place carefully into hot oil…SLOWLY!

✓ Cook on each side for 4 – 5 minutes. You may have to cook fillet one at a time.

✓ Once completely golden brown and delicious, remove from sauté pan and place on paper towels to soak up the excess oil.

✓ Garnish with lemon wedges and parsley.

✓ Enjoy!

‍

Tune in for our next PUT CIDER IN IT with Ric Orlando on Wednesday, November 24!

‍

Check out the recipe here!

Nine Pin Ciderworks, New York’s first farm cidery, is launching its first ever cider syrup in collaboration with The Forest Farmers in Lyon Mountain, N.Y.

The new syrup came as a joint venture between Nine Pin, Samascott Orchards, and the Forest Farmers. Located deep in the Adirondack Mountains, The Forest Farmers are the largest maple syrup producer in New York State. An excess of apples was put through the syrup-making process, leading to the creation of Nine Pin’s first cider syrup.

“We were thrilled to connect with the great people at Nine Pin and Samascott Orchards to develop a unique apple cider syrup that tastes amazing!” said Michael Farrell, CEO of The Forest Farmers. “We discovered that the specialized equipment we normally use to produce maple syrup, utilizing high pressure steam boiling, also makes the best tasting apple cider syrup anyone has ever tasted! Everyone was so thrilled with the results that we ordered a large batch of apple cider just to be able to make some cider syrup for ourselves.”

The production of the cider syrup also helped to reduce wasted produce and equipment. While the seasonal maple syrup equipment sat idly during the off-season, 2021 also offered a particularly large harvest of apples from Samascott Orchards.

“From all the rain this summer, some of the apples were too waterlogged to meet the quality standards for cider production or eating,” said Alejandro del Peral, co-founder and head cidermaker at Nine Pin. “The stars aligned with Forest Farmers, and we sent a big batch of the juice from Samascott Orchards in Kinderhook to Lion Mountain, a valley meets mountains moment.”

The syrup will launch on Monday, Nov. 22 in the Nine Pin tasting room, which will feature specialty cocktails, food specials, and cider syrup tastings.

Nine Pin’s cider syrup can be used on its own, as a glaze, or in cocktails, and make a great gift for cider fans. The bottled syrup will be available retail in the tasting room and for shipping and pick up on ninepincider.com.

‍

 Nine Pin Ciderworks, New York’s first farm cidery, has announced the latest outdoor mural addition at its Albany cidery and tasting room.

‍

In collaboration with the Albany Center Gallery, the mural was designed and painted by Lexi Hannah. Hannah is a mixed-media artist from Latham, N.Y. In addition to her work being featured by Instagram, INSIDER, and Strathmore Artist Papers, she has worked on individual and community projects across the United States, Italy, Ecuador, and Peru.

This mural is the latest collaboration with the Albany Center Gallery and overall, part of Nine Pin’s commitment of supporting the local arts community. Over the years, Nine Pin has commissioned murals and artwork as well as hosted art shows and exhibitions within the tasting room.

“I had a really wonderful time working with Nine Pin on this project,” said Hannah. “They wanted a colorful orchard scene and showed interest in impressionist types of work, so I utilized colorful strokes and a sense of movement with the trees stretched upwards to complement the tall shape of the door; the branch in the forefront is meant to help further emphasize the perspective of the trees moving back (the farthest being bluer to suggest distance). I used a violet background for interesting shadow tones that would work nicely against their bright green exterior.”

“As Nine Pin crafts its cider, these artists create their work and we couldn’t be more thrilled to once again partner with the Albany Center Gallery for this mural,” said Alejandro del Peral, co-founder and cidermaker. “Lexi’s talent is on brilliant display with this new mural and we’re honored it will be seen by our customers and visitors for years to come.”

“We are excited to support local art and artists and to see so many colorful murals come to life at Nine Pin Ciderworks,” said Tony Iadicicco, executive director, Albany Center Gallery. “This is the third mural commission we’ve worked on together, and we look forward to many more partnerships with Nine Pin while supporting our regional artists. Special thanks to Lexi for sharing her creativity and talent with us all.”

‍

Nine Pin Ciderworks, New York’s first farm cidery, announced the return of its innovative 26er program, a year-long cider appreciation challenge. During the inaugural 26er series in 2016, more than 325 individuals earned 26er status and during the 2018 program, 669 individuals earned 26er status. Due to the COVID-19 pandemic, the 2020 26er program was cut short. In 2022 as with the program in 2018, a portion of the 26er cider sales will be donated to support the Adirondack Mountain Club (ADK)’s Summit Stewardship Program.

‍

Nine Pin worked with Kinderhook, N.Y.-based Samascott Orchards to develop 26 new and unique ciders that will be part of the2022 program. During the program, a new cider will be released every two weeks.26er ciders will only be available at Nine Pin’s tasting room in Albany.  Those who achieve 26er status are entitled to various benefits in Nine Pin’s tasting room including perpetual happy hour pricing. Prospective participants who earned 26er status in 2016 and 2018 are eligible to complete the challenge again to reach 26er Silver or Gold status. Achievers at each level receive different additional prizes and privileges.

‍

Participants will once again be able to keep track of all 26 ciders, their tasting notes, dryness level, and whether they would drink those ciders again in custom 26er journals. The journals are available for purchase here.

“After working hard this fall to develop these unique 26er ciders, I am confident that they are some of the best and can’t wait to share them after the shutdown we experienced in 2020” said Alejandro del Peral, co-founder, and cider maker. “I encourage you to participate in experimental cider challenge that supports New York agriculture and our beloved treasure that is the Adirondack Park.”

“26er cider sales support the Adirondack Mountain Club Summit Stewardship Program,” said Kayla White, ADK’s Summit Steward coordinator. “A big thank you to Nine Pin for donating a portion of sales to our program.”

Nine Pin Ciderworks, New York’s first farm cidery, has kicked off its popular private campfire season, offering guests a unique outdoor experience for the 2021-2022 winter beginning Saturday, November 6. Offered Thursday through Sunday, the Cider by the Campfire experience is hosted for small private groups, available by reservation only.

Group reservations are for two-hour timeslots and are offered for small groups of up to ten people. Each reservation includes Nine Pin ciders, sourdough pizzas, camp chair seating, and a pre-built robust campfire.  Exciting add-ons  including s’mores kits  and table service are also available. Reservations are non-refundable , but rain and snow dates are available.

“We’re thrilled to be able to offer this winter activity that was so incredibly popular last season,” said Alejandro del Peral, co-founder and cidermaker. “It offers a way to stay warm and enjoy friends and family outdoors during the long winter months.”

Reservations are available online or via email to cara@ninepincider.com. Inquire for information about different group sizes and dietary choices. Further information about Nine Pin Cider and Cider by the Campfire can be found at ninepincider.com.

Nine Pin Ciderworks, New York’s first farm cidery, is launching its first ever cider syrup in collaboration with The Forest Farmers in Lyon Mountain, N.Y.

The new syrup came as a joint venture between Nine Pin, Samascott Orchards, and the Forest Farmers. Located deep in the Adirondack Mountains, The Forest Farmers are the largest maple syrup producer in New York State. An excess of apples was put through the syrup-making process, leading to the creation of Nine Pin’s first cider syrup.

“We were thrilled to connect with the great people at Nine Pin and Samascott Orchards to develop a unique apple cider syrup that tastes amazing!” said Michael Farrell, CEO of The Forest Farmers. “We discovered that the specialized equipment we normally use to produce maple syrup, utilizing high pressure steam boiling, also makes the best tasting apple cider syrup anyone has ever tasted! Everyone was so thrilled with the results that we ordered a large batch of apple cider just to be able to make some cider syrup for ourselves.”

The production of the cider syrup also helped to reduce wasted produce and equipment. While the seasonal maple syrup equipment sat idly during the off-season, 2021 also offered a particularly large harvest of apples from Samascott Orchards.

“From all the rain this summer, some of the apples were too waterlogged to meet the quality standards for cider production or eating,” said Alejandro del Peral, co-founder and head cidermaker at Nine Pin. “The stars aligned with Forest Farmers, and we sent a big batch of the juice from Samascott Orchards in Kinderhook to Lion Mountain, a valley meets mountains moment.”

The syrup will launch on Monday, Nov. 22 in the Nine Pin tasting room, which will feature specialty cocktails, food specials, and cider syrup tastings.

Nine Pin’s cider syrup can be used on its own, as a glaze, or in cocktails, and make a great gift for cider fans. The bottled syrup will be available retail in the tasting room and for shipping and pick up on ninepincider.com.

‍

 Nine Pin Ciderworks, New York’s first farm cidery, has announced the latest outdoor mural addition at its Albany cidery and tasting room.

‍

In collaboration with the Albany Center Gallery, the mural was designed and painted by Lexi Hannah. Hannah is a mixed-media artist from Latham, N.Y. In addition to her work being featured by Instagram, INSIDER, and Strathmore Artist Papers, she has worked on individual and community projects across the United States, Italy, Ecuador, and Peru.

This mural is the latest collaboration with the Albany Center Gallery and overall, part of Nine Pin’s commitment of supporting the local arts community. Over the years, Nine Pin has commissioned murals and artwork as well as hosted art shows and exhibitions within the tasting room.

“I had a really wonderful time working with Nine Pin on this project,” said Hannah. “They wanted a colorful orchard scene and showed interest in impressionist types of work, so I utilized colorful strokes and a sense of movement with the trees stretched upwards to complement the tall shape of the door; the branch in the forefront is meant to help further emphasize the perspective of the trees moving back (the farthest being bluer to suggest distance). I used a violet background for interesting shadow tones that would work nicely against their bright green exterior.”

“As Nine Pin crafts its cider, these artists create their work and we couldn’t be more thrilled to once again partner with the Albany Center Gallery for this mural,” said Alejandro del Peral, co-founder and cidermaker. “Lexi’s talent is on brilliant display with this new mural and we’re honored it will be seen by our customers and visitors for years to come.”

“We are excited to support local art and artists and to see so many colorful murals come to life at Nine Pin Ciderworks,” said Tony Iadicicco, executive director, Albany Center Gallery. “This is the third mural commission we’ve worked on together, and we look forward to many more partnerships with Nine Pin while supporting our regional artists. Special thanks to Lexi for sharing her creativity and talent with us all.”

‍

Nine Pin Ciderworks, New York’s first farm cidery, announced the return of its innovative 26er program, a year-long cider appreciation challenge. During the inaugural 26er series in 2016, more than 325 individuals earned 26er status and during the 2018 program, 669 individuals earned 26er status. Due to the COVID-19 pandemic, the 2020 26er program was cut short. In 2022 as with the program in 2018, a portion of the 26er cider sales will be donated to support the Adirondack Mountain Club (ADK)’s Summit Stewardship Program.

‍

Nine Pin worked with Kinderhook, N.Y.-based Samascott Orchards to develop 26 new and unique ciders that will be part of the2022 program. During the program, a new cider will be released every two weeks.26er ciders will only be available at Nine Pin’s tasting room in Albany.  Those who achieve 26er status are entitled to various benefits in Nine Pin’s tasting room including perpetual happy hour pricing. Prospective participants who earned 26er status in 2016 and 2018 are eligible to complete the challenge again to reach 26er Silver or Gold status. Achievers at each level receive different additional prizes and privileges.

‍

Participants will once again be able to keep track of all 26 ciders, their tasting notes, dryness level, and whether they would drink those ciders again in custom 26er journals. The journals are available for purchase here.

“After working hard this fall to develop these unique 26er ciders, I am confident that they are some of the best and can’t wait to share them after the shutdown we experienced in 2020” said Alejandro del Peral, co-founder, and cider maker. “I encourage you to participate in experimental cider challenge that supports New York agriculture and our beloved treasure that is the Adirondack Park.”

“26er cider sales support the Adirondack Mountain Club Summit Stewardship Program,” said Kayla White, ADK’s Summit Steward coordinator. “A big thank you to Nine Pin for donating a portion of sales to our program.”

Nine Pin Ciderworks, New York’s first farm cidery, has kicked off its popular private campfire season, offering guests a unique outdoor experience for the 2021-2022 winter beginning Saturday, November 6. Offered Thursday through Sunday, the Cider by the Campfire experience is hosted for small private groups, available by reservation only.

Group reservations are for two-hour timeslots and are offered for small groups of up to ten people. Each reservation includes Nine Pin ciders, sourdough pizzas, camp chair seating, and a pre-built robust campfire.  Exciting add-ons  including s’mores kits  and table service are also available. Reservations are non-refundable , but rain and snow dates are available.

“We’re thrilled to be able to offer this winter activity that was so incredibly popular last season,” said Alejandro del Peral, co-founder and cidermaker. “It offers a way to stay warm and enjoy friends and family outdoors during the long winter months.”

Reservations are available online or via email to cara@ninepincider.com. Inquire for information about different group sizes and dietary choices. Further information about Nine Pin Cider and Cider by the Campfire can be found at ninepincider.com.

OutHudson is a volunteer led non-profit organization formed in 2016, with a mission to improve the quality of life and advance the visibility of LGBTQ people in Columbia County. Nine Pin, who sources most of the apples it uses from Columbia County, coordinated the effort to both help amplify the organization’s voice and raise money for their cause.

The donation of $1,710 will help organize various social and educational LGBTQ events such as movie screenings, intergenerational programming, potlucks, discussion groups, youth/teen support groups, drag brunches, author/poetry readings, Drag Queen Story Time, community town halls, educational workshops, and HIV/AIDS programming.

“We are glad to be able to assist OutHudson with the extraordinary work it does for our LGBTQ community,” said Alejandro del Peral, co-founder and cidermaker. “We are honored to be a part of such an important cause.”

For more information about Nine Pin Cider, please visit ninepincider.com.

Nine Pin Ciderworks, New York’s first farm cidery, goes virtual for a second year in a row with this year’s Pressing Party. Fans will be able to attend this event by visiting ninepincider.com, or logging in directly via Nine Pin’s Facebook page on Thursday, Nov. 11 starting at 7 p.m.

Alejandro del Peral, co-founder and cidermaker will host the show while displaying a live pressing of over 150 varieties of New York apples from which Nine Pin will craft its 2021 Cider Monster batch.

Special this year is that visitors to the tasting room will be able to experience the "party" LIVE in the Rose Room where it will be aired! Meaty Max Vegan Meats will be at Nine Pin’s tasting room starting at 5 p.m. to serve delicious vegan dinners. Participants from home are invited to crack open a bottle of Cider Monster 2020 (released on Halloween) and tune in with questions, to learn more about the cider making process from apple to glass.

“While this event remains virtual this year, we will continue to press New York’s apples live in our facility to craft next year’s Cider Monster batch” said Alejandro del Peral, co-founder and cidermaker. "Grab a cider and tune in to learn more about the process behind one of our most unique ciders.”

The 2020 Cider Monster crafted at last year’s Pressing Party is now available in 750ml bottles at the Nine Pin tasting room and may be ordered for pickup at ninepincider.com. This cider is described as bone dry, complex, and tart with an ABV of 6.6 percent.

For more information about Nine Pin Cider, please visit ninepincider.com.

Nine Pin Ciderworks, New York’s first farm cidery, is officially New York State Grown & Certified.

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The New York State Grown & Certified designation is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard.

The seal allows shoppers to find the best food for their families – making it easy to identify foods they can trust and that are locally and responsibly grown and produced.

When consumers see products with the New York State Grown & Certified seal, they can be assured that it comes from a local farm that adheres to high food safety standards and environmentally responsible practices. The label lets them know the food was grown locally, right here in New York State.

“We are very pleased to be officially New York State Grown & Certified,” said Alejandro del Peral, co-founder and cidermaker. “This important distinction is an easy way for cider enthusiasts to know that our premium craft cider is proudly made from New York apples and produced in the Empire State.”

This voluntary program is a cooperative effort among producers, processors, wholesalers, retailers, restaurants, and the New York State Department of Agriculture and Markets to meet consumer demand for high-quality food and agricultural products.

ALBANY, N.Y. (September, 2021) – Nine Pin Cider, New York's first farm cidery, has partnered with Samascott Orchards located in Kinderhook, NY to host their two popular fall cider events again this year: “Cider Sunday” on Oct. 10, and “Cider Maze” on Friday, Oct. 29.

During Cider Sunday, attendees will be able to enjoy Nine Pin’s unique pop-up hard cider bar right in the middle of Samascott Orchards where food and music will also be offered. Samascott Orchards offers an incredible selection of apples for picking as well as a myriad of great fall vegetables.  

At the Cider Maze, participants will be able to try and navigate through this year’s new corn maze design while enjoying a crisp can of cider.  There will be various punch points inside the maze to gain prizes. You may find four of the eight punches to receive $1 off a 12 oz pour at the pop-up Nine Pin bar outside the maze, or all 8 punches to receive an extra $1 off a second 12 oz pour. The Nosh Food Truck will be there with unique food offerings.

“These are two amazing events to help everyone welcome the fall season,” said Alejandro del Peral, co-founder and cidermaker. “It’s exciting that  we are able to offer them again this year.”

The pop-up cider bar at Cider Sunday is open from 12 p.m. to 5 p.m. Entry to the orchard is $5 per person. Dogs are not allowed.  

The Cider Maze is a 21 and over event only, from 6 p.m. to 10 p.m. A fee of $16 grants you entry to the maze and your first can of cider to drink in the Maze. Flashlights required as the event will beheld in the dark; rubber boots recommended.

Samascott Orchards is located at 5 Sunset Avenue in Kinderhook.  The Cider Maze is located at 65 Chatham Street in Kinderhook.

ALBANY, N.Y. (September, 2021) – Nine Pin Ciderworks, New York’s first farm cidery, has released Apple Pie-Secco, as its new seasonal cider, once again highlighting the incredible variety and quality of New York agriculture.

Crafted from apples from Samascott Orchards in Kinderhook, N.Y., Apple Pie-Secco symbolizes life’s simple joys, autumnal aromas filling our homes, explosions of taste. It’s pure comfort.

“There is no better way to celebrate the fall season than with our new seasonal cider   Apple Pie-Secco,” said Alejandro del Peral, co-founder and cidermaker. “This cider is dry and complex and its cinnamon and vanilla spices add nostalgic comfort to the drinking experience.”

Apple Pie-Secco is currently available in 12 oz. cans in Nine Pin’s tasting room in Albany as well through retailers throughout New York, Massachusetts, Connecticut, and New Jersey.  Residents in other states can purchase Apple Pie-Secco through Nine Pin’s online store.

For more information about Nine Pin Cider, please visit ninepincider.com.

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ALBANY, N.Y. (Aug. 23, 2021) – Chef Ric Orlando, in collaboration with Nine Pin Ciderworks, New York’s first farm cidery,  is releasing two new BBQ sauces made with Nine Pin Cider: Signature BBQ and Ginger BBQ. The sauces will be distributed through retailers across the United States.  

“I have been drinking and cooking with Nine Pin Cider since their launch. I love this stuff, so it makes perfect sense for us to partner up on these two deliciously addictive sauces,” said Chef Ric Orlando, creator of brand seasonings and sauces.

“Our family has been a fan of Chef Ric since he first appeared on the Hudson Valley food scene and we are honored to collaborate with him.  The Nine Pin BBQ sauces are the perfect condiments for everyone who seeks that sweet and tangy, or spicy mouth feel.  They pair incredibly well with Nine Pin ciders, ” said Alejandro del Peral, co-founder and cidermaker.

“When I design flavors, I like to hit all of the notes in one bite. Partnering with Nine Pin Cider has given me the perfect ingredients to make my two newest BBQ sauces rock! Sweet, tangy, complex; these BBQ sauces will be indispensable in my grilling Arsenal,” said Chef Orlando.

The cider sauces will be available for purchase at Nine Pin’s tasting room in Albany as well as through its online store. Capital Region fans will have the opportunity to taste gourmet food prepared by Chef Ric Orlando using the sauces at a launch event in Albany at Nine Pin Cider on Thursday, Sept. 2.

To purchase your cider sauce, please see below!

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Welcome to the eighth episode of PUT CIDER IN IT!

We have had the pleasure of working with Rob and Alicia from Upstate Cookie Shack since they busted onto the Upstate New York scene the past few years.

They have featured their delicious cookies at numerous cider pairings in the tasting room, but we have never tried baking their incredible cookies with Nine Pin...

Let's see what happens when we Put Cider In It!

Stay tuned for a recipe so you can make this delicious creation at home.

Tune in for final PUT CIDER IN IT episode of season 1 with Tipsy Moose Tavern on Wednesday, January !

Welcome to the seventh episode of PUT CIDER IN IT!

This past summer, we teamed up with Chef Ric Orlando to create our Signature Cider BBQ Sauce and our Ginger Cider BBQ Sauce.

We have been dying to create some dishes with Chef Ric with these new sauces...

Let's see what happens when we Put Cider In It as well!

Here are the recipes:

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Signature BBQ Chicken and Waffles

Chicken and waffles to me always needs something to pull the dish together.

In this dish the creamy goat cheese and tangy Signature BBQ sauce take a basic dish to the sublime level!

Serves 2

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Ingredients:

- 4 belgian waffles, toasted

- 1 cup milk

- ½ cup Nine Pin Signature Cider

- 8-10 chicken tenders or breast strips

- 1 cup flour, or rice flour for gluten free version

- 2 tbls Ric Orlando’s BEST Q-RUB BBQ seasoning *

- 2 tsp salt

- Safflower or other vegetable oil for frying

- ½ cup goat cheese

- Ric Orlando’s Signature BBQ sauce as desired

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Directions:

- Cut the chicken into strips.

- Mix the flour, salt and QRUB seasoning in a separate bowl

- Put the strips in a bow with the milk, QRub Seasoning and cider and allow to marinate for at least 20 minutes or up to two hours.

- In a heavy skillet heat enough oil to come up about ½ inch in the pan until just shimmering, to about 340 degrees.

- Dredge each chicken piece in the flour mix and carefully lay into the hot oil.

- Cook until golden brown on all sides, about 5-6 minutes.

- Drain on paper towels and keep warm.

- Put two waffles on each plate.

- Top with crumble goat cheese.

- Lay the hot chicken pieces over the waffles.

- Drizzle on the Signature BBQ Sauce. Don't be shy!

Recipe by Ric Orlando

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Ginger Cider BBQ Clams:

This is an amazing pear round dish, and with a hunk of bread and a crisp salad, it makes an easy and delish one pot dinner.

Look for smallish Littleneck clams for this.

Serves 2

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Ingredients:

- 16-24 littleneck clams, scrubbed under cold water

- 3 tbsp olive oil

- 4 oz Andouille or other spicy sausage, sliced into rings

- 1 medium sweet or red onion, diced

- 1 large sweet potato, peeled and diced medium, to yield about 1 ½ cups

- 1 tsp fresh thyme leaves, about one sprig

- 8 oz Nine Pin ginger cider

-  3-4 oz Ric Orlando's Ginger BBQ Sauce

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Directions:

- In a heavy pan or pot with a snug fitting lid heat the oil over medium high heat.

- Add the sausage and onions and cook until shiny.

- Add the diced sweet potatoes and sauté over medium heat, stirring occasionally until almost tender

- Turn the heat to high. Add the thyme and the cider and cover.

- Let The clams steam about 4-5 minutes or until they have all pepped open.

- Swirl in the Ginger BBQ sauce and serve in bowls.

Recipe by Ric Orlando

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Try other amazing Nine Pin BBQ dishes this Friday, December 10 at 5 p.m. at our Nine Pin Cider Sauce Pop Up with Ric Orlando - December!

Tune in for our next PUT CIDER IN IT with Upstate Cookie Shack on Wednesday, December 22!

Welcome to the sixth episode of PUT CIDER IN IT!

For years, we have worked with our close friends, fin - your fishmonger, having them over for seafood pop ups at the cidery. Josh decided to stop over to their storefront in Guilderland for a change and see if the fin team had anything special cooking. Isabel was preparing some AMAZING fish and chips...

Let's see what happens when we Put Cider In It!

Want to make these Nine Pin Cider-Battered Cod home?

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Ingredients

- (4) 6oz fresh Icelandic cod fillets

- 1 cup all-purpose flour

- ¾ cup rice flour plus extra for dusting

- 1 teaspoon baking powder

- 1½ Cans Nine Pin hard cider

-  1 teaspoon white sugar

- Salt to taste

- Lemon wedges and chopped parsley for garnish

- Enough canola oil to fry each fillet

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Directions

✓ In a large bowl, mix both flours, baking powder and sugar.

✓ Add cider and salt and mix until batter binds together and is smooth. Don’t over mix!

✓ Dust with extra flour until completely covered.

✓ Heat a sauté pan of oil to 350F (oil should be high enough in the pan to fry one side at a time.) Use a thermometer to check for temp OR dip the end of a wooden spoon into the oil – if it bubbles, it’s ready!

✓ Dunk fish into batter and place carefully into hot oil…SLOWLY!

✓ Cook on each side for 4 – 5 minutes. You may have to cook fillet one at a time.

✓ Once completely golden brown and delicious, remove from sauté pan and place on paper towels to soak up the excess oil.

✓ Garnish with lemon wedges and parsley.

✓ Enjoy!

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Tune in for our next PUT CIDER IN IT with Ric Orlando on Wednesday, November 24!

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Welcome to the fifth episode of PUT CIDER IN IT!

Recently, we added some delicious homemade Lidia's Empanadas onto the menu in our tasting room. Josh wanted to head over to Lidia's kitchen and see where the magic happens! To Josh's surprise, Lidia was not cooking her famous empanadas today...she was baking flan!

Let's see what happens when we Put Cider In It!

Want to make this Apple Pie-Secco Flan at home? Here are the ingredients and directions:

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This recipe created a dozen small flans

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Ingredients for custard

6 large eggs

1 can condensed milk

1 can evaporated milk

1 tablespoon of vanilla

Ingredients for New York Apple mix

2 chopped New York apples

1 can of Nine Pin Apple Pie-Secco Cider

2 tablespoons of apple spice mix

Ingredients for Caramel

3 cups of white granulated sugar

1 sliced New York apple

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Directions for baking

- Preheat oven to 350°F

- In a blender mix all the custard ingredients and set aside

- On medium heat place 3 cups of sugar in a non stick pan. Let the sugar sit without moving it under medium heat. Once you see some of the sugar liquify and turn brown keep mixing until all the sugar has dissolved and turn brown. At this point the Carmel sauce will be very very hot.

- The next step you will have to do fairly quickly or else the Carmel will harden

- Pour hot Carmel into the small ramekins and swirl it around so to coats the ramekin. Then place apple slices in the bottom before Carmel hardens, then set them aside.

- On medium high heat placed chopped apples, apple spice mix and a can of Nine Pin Cider in a sauce pan and cook until mixture has thickened.

- Set aside and cool.

- Once cooled mix apple/cider mixture with custard mixture together and place the mixture into ramekin.

- Cover each ramekin with aluminum foil separately.

- Cook in the water bath, also called bain-marie, for about 60-70 minutes. Check one ramekin after 60 minutes by looking under the foil. It should jiggle when moving like jelly or pudding. Don't overbake. Check back every few minutes if not done after 60 minutes.

- Then remove from the water bath and let cool to room temperature. Afterward, refrigerate for at least 4 hours or overnight.

- After chilling and before serving, run a knife around the sides where the flan is connected to the ramekins. Then place a plate on top and flip over the plate. Then slightly shake the ramekin that the flan is falling on the plate. Watch the video above to see how I did it.

- The sugar syrup will run over the flan.

Try this AMAZING flan and all of Lidia's famous empanadas at our Pins and Empanadas Pop up on Saturday, November 20.

You can also try Lidia's Empanadas seven days a week now in the Nine Pin Tasting Room!‍

Tune in for our next PUT CIDER IN IT with fin - your fishmonger on Wednesday, November 24!

Welcome to PUT CIDER IN IT Episode 4 - Halloween Edition!

In this spooky fourth episode, Josh travels to our friends in Albany: Stacks Espresso Bar.

Josh popped over to see Sue and talk about the upcoming Stacks Seasonal Showcase: Autumn this Saturday from 10 a.m. to 5 p.m at 488 Broadway in Albany.

At the event, there will be special Nine Pin Cider and coffee pour-over tastings, a seasonal marketplace pop-up by Make It Upstate, and insider tricks for treats by Chef Sue Dunckle from Stacks!

Sue will be showcasing an incredible Pork Normandy this Saturday...let's see what happens when we Put Cider In It!

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Recipe for the Nine Pin Pork Normandy:

Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt , turmeric, and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side.

Add shallots , apples, cranberries , walnuts and thyme and sauté 2 minutes. Add  Nine Pin and honey and simmer until reduced to glaze, scraping up any browned bits, about 3 minutes. Season with salt and pepper.

Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve!

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Want to try this Nine Pin Pork Normandy first hand? Come out to the Stacks Seasonal Showcase this Saturday, October 30! See the full details on https://www.ninepincider.com/tasting-room.

Next Put Cider In It episode will be released on Wednesday, November 10 with Lidia's Empanadas!

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Welcome to PUT CIDER IN IT Episode 3!

In this third episode, Josh travels to our friends in Stuyvesant Plaza: PRIMAL: Your Local Butcher.

Josh met up with Andy to see if he was working on anything special to do with all of his local meats.

Andy was crafting an amazing brine for his locally sourced pork tenderloin...let's see what happens when we Put Cider In It!

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Nine Pin Brine:

- 3 cups Nine Pin Cider

- 2 cups Water

- 1 cup Apple Cider Vinegar

- 1/4 cup Salt

- 1/4 cup Worcestershire

- 1 TBL Garlic Powder

- 1 TBL Onion Powder

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Recipe for 2 pork tenderloins:

- Let Pork Tenderloins sit, fully immersed in the brine for at least 24 hours. Smoke at 250F, until internal temp of 145F is achieved (approximately 2 hours) or cook in oven at 350F to reach temp. (Approximately 35 min)

- Cooking times are an approximate guideline only. Always keep a watchful eye on the internal temp, as ovens and smokers can vary greatly.

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Want to try local meats cooked from Primal with this Nine Pin Cider brine first hand? Come to our upcoming pop up with Primal on Wednesday, October 20! See the full details and menu on https://www.ninepincider.com/tasting-room.

Next Put Cider In It episode will be released on Wednesday, October 27 with Stacks Espresso Bar!

Welcome to PUT CIDER IN IT Episode 2!

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In this second episode, we travel to Troy, NY to hang out with our old tasting room cider slinger, Jake, and his husband, Alejandro, at their new coffee shop, Jacob-Alejandro.  

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Jake and Alejandro were working on a delicious cheesecake...let's see what happens when we Put Cider In It!

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Stay until the end to see some good Great British Baking Show humor!!!

Here is the recipe for you to try at home:

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Nine Pin Strawberry Cheesecake Glaze with Fresh Strawberry & Basil

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For 1, 6” cheesecake

Ingredients:

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For the Strawberries & Basil:

1/2 lb Fresh Strawberries, sliced

5 leaves Fresh Basil, chopped

2 tbsp White Sugar

2 tbsp Nine Pin Strawberry Cider

For the Strawberry Glaze:

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1 each 6” Prepared Cheesecake

1 lb Fresh Strawberries

1 cup White Sugar

8 oz  Nine Pin Strawberry Cider

1/2 pkg Gelatin powder

Whipped Cream

Method

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1) Prepare the strawberries & basil ahead to let the flavors blend.  Combine sliced strawberries with chopped basil, sugar and Nine Pin Strawberry Cider. Toss with a fork and let rest for 30 minutes in the fridge.

2) Meanwhile, prepare the glaze:  Quarter 1/2 of the strawberries and combine with sugar and cider and bring to a boil

2) Bloom the gelatin in cold water.

3) Once the strawberry mix is at a boil, remove from heat and stir in bloomed gelatin.  Let cool until warm.

4) Blend cooked strawberries in a blender, should be pretty runny and let cool to almost room temp.

4) Slice the remaining 1/2 of strawberries and fan over top of cheesecake.  Pour glaze over strawberries and over the side of the cheesecake.

5) Topped with whipped cream and fresh strawberry and basil mix.

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Next Put Cider In It comes out Wednesday, October 13 with Primal!

Over the past 8 years, Nine Pin has produced high quality craft ciders using 100% New York apples and fruit. We have experimented with all the different fruits, hops, teas, etc. that can be put in our New York hard ciders. But one question remained... What can we put our cider in?!

Through this video series, we will talk with some of the Capital Regions most talented chefs, bartenders, bakers, and beyond to see all the amazing ways Nine Pin's Cider can be used in their creations.

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In this first episode, we went out to our neighbor across the street, Lost and Found, to speak with Jesse and learn about his amazing Blackberry Margarita Slushy he has been working on. Let's see what happens when we Put Cider In It!

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Want to make this delicious Nine Pin Blackberry Margarita at home? Here is how you can PUT CIDER IN IT:

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"Nine Pin BlackBerry Ciderita"

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- 1 oz Tequila
- 1/2 oz Triple Sec
- 1/2 oz fresh lime juice
- 1/2 oz simple syrup
- 4-6 fresh blackberry’s
- Nine Pin Signature Cider

Muddle blackberry’s and simple syrup together. Add tequila, triple sec and lime juice and shake with ice. Strain over fresh ice in a tall glass and top with Nine Pin Signature Cider.