Sorghum syrup production has been falling since the 1940's in the U.S. It takes a lot of time and energy to make, and it's been overtaken by cane syrup, a very sweet syrup produced early in the boiling of sugar cane juice, a favorite U.S. brand being Stein's
and molasses from the second boiling/extraction of syrup, and blackstrap, the low sugar but high nutrient product of the third boiling.
It's not that there isn't a lot of sweet sorghum grown for livestock feed. Where I am, sorghum and cotton are the predominate crops, because both do better than corn when it doesn't rain.
The cold cider would be fresh soft cider, although this nation was largely built on hard cider. The first thing people moving west would do was plant apple trees so they could start fermenting cider. In some places, you couldn't claim ownership of the land you settled on unless you planted apple trees. Jonathan Chapman, the semi-legendary Johnny Appleseed was providing for hard cider. He started apple nurseries from seed and left them under local care, and apples from seed generally produce tart apples valued for hard cider.
Likely, if you were friends with the operator of the stand in the photo, you could have access to the hard cider jug or the more potent applejack brandy jug behind the counter.