Cider is something we tend to associate with fall, but if New York Magazine is to be believed, (and why not? It’s a very good magazine), the bars of the five boroughs are currently awash in hard cider, a libation our colonial kin drank like it was going out of style.

And then it did. For a really long time. But if cider has found a resurgence back East, there’s a pretty good chance we’ll see a cider craze here before year’s end. I’m not trying to say we aren’t original out here in Seattle, but we do have a way of taking our boozy cues from NYC. (Witness the pre-prohibition cocktail craze, the emergence of the michelada, the renewed fascination with Italian liqueurs.)

Good thing for us then that we live in apple country. Here, some cider sources around town.

Vashon Winery’s hard cider—Irvin’s Vintage—isn’t sold at any local bars or restaurants, but it is stocked at Metropolitan Market and Pike Place Grocery and Deli. You can try Mount Vernon-based Red Barn Cidery’s Fire Barrel, a brew aged in Kentucky bourbon barrels, on tap at Pike Brewing; Palace Kitchen serves it seasonally. (It’s also on shelves year-round at Whole Foods.)

Bartenders at Elliot Bay Brewery and Pub will mix you up a snakebite— Wyder’s cider (from Canada, notthatthere’sanythingwrongwiththat ) mixed with one of its own bitter beers. Sparkling ciders are a common beverage in the Brittany region of France, so they make a perfect accompaniment to the Breton-inspired, buckwheat-based savory crêpes at Madison Valley’s La Cote. The Basques are also cider folk, and you’ll find it at Belltown bar Txori, though you should also sample the Txacoli, an arid and fizzy wine indigenous to Northern Spain.

Thinking about Txori led me to call Ocho, an awesome little tapas joint in Ballard. While it doesn’t sell hard cider, I learned, Ocho do make a warm “pear brandy cider”—nonalcoholic cider and pear brandy—in the winter. “Though you know," remarked the kindly voice on the other end of the phone. “I could make you a cold one right now that I bet would be delicious.” Um, I’ll be right over.

Prefer the sort of cider that won’t leave you woozy? Read up on a local cider mill in this Seattle Metropolitan article from October 2008.