Apple Cider Bourbon Cocktail
Chilled apple cider and bourbon make a golden-amber cocktail served over ice in two short glasses. A little fresh lemon balances the cider without syrup, though it’s worth tasting before serving because ciders vary in sweetness.
Stir each drink briefly, then arrange dried apple and orange rounds at the surface with a rosemary sprig. Adding the garnishes last keeps them visible instead of buried under the ice.
Ingredients for 2 Cocktails
- 1 cup (8 fl oz) chilled apple cider, preferably unfiltered
- 1/2 cup (4 fl oz) bourbon
- 1 tablespoon (1/2 fl oz) fresh lemon juice
- About 1 cup ice cubes, or enough for 2 rocks glasses
- 2 round dried apple slices
- 2 round dried orange slices
- 2 small fresh rosemary sprigs
How to Make Apple Cider Bourbon Cocktails
- Add the ice: Divide the ice between two short rocks glasses. Leave room for the liquid and fruit garnishes.
- Measure and stir: Pour 4 fl oz cider, 2 fl oz bourbon, and 1/4 fl oz lemon juice into each glass. Stir briefly until mixed and cold.
- Taste and garnish: Taste each drink before adjusting its sweetness. Arrange one dried apple round and one dried orange round together near the surface of each glass, then tuck in a rosemary sprig. Keep all three garnishes visible and serve immediately.
Choosing Cider and Balancing the Drink
Chilled, unfiltered apple cider gives the drink more apple character than apple juice. Juice works as a fallback, but the cocktail will taste less cider-forward.
The cider supplies the sweetness, so start without syrup. If the finished drink tastes unusually tart, stir in up to 1 teaspoon maple syrup per glass. Skip it if the cider and lemon are already balanced. Stir only briefly and serve promptly to limit dilution from melting ice.
Make-Ahead and Serving
For a pitcher base, combine the cider and bourbon ahead and refrigerate covered, following the cider’s labeled storage guidance. Add the lemon when serving, then pour over fresh ice, stir, and add the dried fruit and rosemary. Do not store the mixed drink with ice or garnishes.
Serve alongside maple Dijon pork loin, or try a maple bourbon smash when you want a sweeter bourbon drink.
Nutrition
Approximate per cocktail, including garnishes: 210 calories, 0g protein, 0g fat, and 18g carbohydrates. Per 100g of cocktail, excluding unmelted ice: approximately 105 calories, 0g protein, 0g fat, and 9g carbohydrates. Values vary with the cider, dried fruit, and amount of ice that melts; calories include alcohol.
Equipment
- Rocks glasses
- Liquid measuring cup or jigger
- Bar spoon
Ingredients
- 1 cup (8 fl oz) chilled apple cider, preferably unfiltered
- 1/2 cup (4 fl oz) bourbon
- 1 tablespoon (1/2 fl oz) fresh lemon juice
- About 1 cup ice cubes, or enough for 2 rocks glasses
- 2 round dried apple slices
- 2 round dried orange slices
- 2 small fresh rosemary sprigs
- Optional: up to 1 teaspoon maple syrup per glass
Instructions
- Divide the ice between two rocks glasses, leaving room for the liquid and garnishes.
- Pour 4 fl oz cider, 2 fl oz bourbon, and 1/4 fl oz lemon juice into each glass.
- Stir each drink briefly until mixed and cold.
- Taste each drink and, if unusually tart, stir in up to 1 teaspoon maple syrup per glass.
- Arrange one dried apple slice and one dried orange slice near the surface of each drink. Tuck in a rosemary sprig and serve immediately.
Tips
- Use chilled, preferably unfiltered cider for a stronger apple flavor.
- Taste before adding maple syrup; the cider may already provide enough sweetness.
- Add garnishes last so they remain visible above the ice.
- Stir briefly and serve promptly to limit dilution from melting ice.
Variations
- Apple Juice Version: Use apple juice if cider is unavailable; the drink will have a less cider-forward flavor.
- Maple-Sweetened Version: If the drink tastes unusually tart, stir in up to 1 teaspoon maple syrup per glass.