Whether you’re hosting a holiday get-together or just want to gift a bottle to a friend, consider adding a cider into the usual party mix of sparkling wines and cocktails. Portlanders drink more cider per capita than in any other city in the world. Here are four local ones to serve just about any time of year, made from fruit grown as nearby as Sauvie Island.

Orchard Reserve Quince Cider from Peak Light Cider, $18

This cider is relatively light on the alcohol, at 6 percent ABV, which is good news because we couldn’t stop drinking it. The fruit—half apples and half quince, including pineapple and smyrna quince—is all grown on Sauvie Island. True to its name, the pineapple quince gives it a slightly tropical but not overly sweet flavor. This cider is crisp and refreshing, and it pairs well with a cheese board (we did Gouda and blue cheese).

Mountain Rose Single Varietal from Bauman’s Cider, $22

The cheery pink color is festive, and all thanks to rosy-fleshed Mountain Rose apples. We can see this cider being popular at parties; it has enough bright, fresh-picked-apple flavor to appeal to new cider drinkers and enough acidity and dryness to win over cider hounds. It’s got a bit of berry-like sweetness that complements dishes with a touch of sugar—think a salad with apples and pears or a squash soup.

Pinot Noir Cider from Kristof Farms, $30

Crafted by Christine Walter of Bauman’s Cider fame, this combines Kristof’s orchard cider with pinot noir skins from its parallel winemaking operation. The grapes add a little extra body and velvety texture, as well as complex, fruity flavors. It’s got refreshing acidity that’ll make your mouth pucker a little and then want more. Pair with charcuterie, duck, or pork.

ORE No. 001 Vermouth from Runcible Cider, $36

Most vermouth is made with good ol’ grape wine, but this one uses aged cider that’s fortified with apple brandy. It’s then infused with 35 botanicals, many leaning hard into classic Oregon flavors like chanterelle and blackberry as well as Douglas fir and juniper, which make it a little reminiscent of gin. We paired it with buttery shortbread cookies, but it can also work well with a less-sweet dessert like poached pears.