Used to be that all cider was hard cider. In fact, the colonialists, and then the newborn citizeny, enjoyed a glass or fermented cider more often than they enjoyed a glass or beer or wine or, for that matter, a glass of water.

Then some in that citizenry decided that no cider shall be hard, nor would any other beverage, and soon, the only cider Prohibition allowed were simple, still-delicious-but-not-as-much-fun “soft” ciders.

But once it was repealed, the country, larger and more industrious than ever, set its collective sights on all varieties of alcoholic consumables. There were Vespers and Moscow Mules, followed by rise of light beer, flavored Martinis and now, hop-heavy IPAs, sour ales and vintage cocktails.

With the exception of a few, minor dents put in the potable beverage market share, hard cider had yet to be truly resurrected.

But then, taking its cue from the craft and artisan renaissances that sparked interest in everything from craft beers and sodas to breads and raw-milk cheeses, progressive cider enthusiasts, realizing that making cider didn’t limited it to only milled apples, began making larger and larger dents in the market.

Of those enthusiasts, the folks from Two Rivers may be among the most enthusiastic, offering up bottled batches of a wide range of flavors, including their simultaneously tart and sweet Blood Orange Cider.

Ruby red in color, this hard cider could be perhaps the perfect option for the wine-drinker whose arms the beer enthusiasts are forever trying to twist.

Try one with something rich and creamy (we especially recommend pairing it our Barbecued Brisket and Macaroni ‘n’ Cheese), or sit back and drink it just to drink it, the way colonialists, farmers and presidents once did.