I named my Bourbon Maple Apple Cider an Apple Cider Cocktail and kept one surprising ingredient a secret.

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I stumbled onto this Bourbon Maple Apple Cider recipe by accident and I can’t stop thinking about it. It’s an Apple Cider Drink that feels familiar and sort of mischievous at the same time, like it knows a secret.

I use good bourbon and a splash of pure maple syrup to push the flavor into something richer, not just sweet. People always ask if it’s party worthy or just for zoning out alone, and honestly it’s both.

It kept popping up in my mental list of Thanksgiving Cocktail Recipes so I had to write it down before I forgot.

Ingredients

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Apple cider: it’s bright mildly sweet provides vitamin C and some fiber natural apple flavor
Bourbon: warm oak and vanilla notes adds boozy depth no extra nutrients
Maple syrup: pure sweetness some antioxidants boosts caramel flavor and mouthfeel
Cinnamon sticks: fragrant anti inflammatory compounds give warm spiced aroma and sweetness
Ginger: zesty aids digestion adds bright bite and a gentle heat to the drink
Orange slices: citrus brightness vitamin C balances sweetness with tart fragrant oils
Vanilla extract: rounds flavors enhances sweetness perception tiny antioxidants smooth finish

Ingredient Quantities

8 cups (64 fl oz / about 2 liters) unsweetened apple cider

3/4 cup (180 ml) bourbon

1/3 cup (80 ml) pure maple syrup

3 cinnamon sticks

6 whole cloves

1 medium orange, thinly sliced

1 inch piece fresh ginger, thinly sliced

2 whole star anise (optional)

1 teaspoon pure vanilla extract

1 small apple thinly sliced (optional)

freshly grated nutmeg (optional)

How to Make this

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1. Put the apple cider into a large saucepan or pot along with the cinnamon sticks, whole cloves (or put them in a small spice bag), star anise if using, the thin orange slices, and the sliced ginger.

2. Warm over medium heat until it just starts to steam and small bubbles appear around the edge, then reduce to low so it simmers gently; don’t let it come to a rolling boil or the cider will get bitter.

3. Let the mixture simmer, uncovered, for 15 to 20 minutes so the spices and citrus infuse; taste after 10 minutes and keep going until it smells and tastes cozy.

4. Remove from heat, fish out the big spice pieces or lift out the spice bag; if you studded the orange with the cloves they come out easy, and you’ll thank yourself later.

5. Stir in the maple syrup and the vanilla extract while the cider is still warm so they dissolve evenly.

6. Add the bourbon off the heat and stir, that keeps more of the bourbon flavor intact; if you want less booze for a crowd, add half now and let people spike their own cups.

7. Taste and tweak: add a little more maple if you want it sweeter, or a splash more bourbon for punch, but remember flavors mellow as it sits.

8. Strain into heatproof mugs or a big pitcher through a fine mesh if you want a clear drink, or just ladle out with the slices if you like the rustic look.

9. Garnish each cup with a cinnamon stick, a thin apple or orange slice, and a light grating of fresh nutmeg if you like; keep the rest warm in a slow cooker on low or warm gently on the stove.

Equipment Needed

1. large saucepan or stockpot big enough for 8 cups of cider
2. measuring cups and measuring spoons
3. sharp knife and cutting board for slicing orange, apple and ginger
4. wooden spoon or silicone spatula for stirring
5. small spice bag or tea infuser (so you can fish out the cloves easier)
6. fine mesh strainer or sieve if you want a clear drink
7. ladle for serving into mugs
8. small heatproof measuring cup or bowl to mix in the maple and bourbon off the heat
9. slow cooker on low or a heatproof pitcher to keep it warm
10. heatproof mugs and a microplane or small grater for fresh nutmeg (optional)

FAQ

Q: Can I make this non alcoholic?

A: Yep, just skip the bourbon and add the same amount of extra apple cider (3/4 cup), or use a non alcoholic bourbon substitute. If you want a little depth, stir in 1 teaspoon vanilla or a tiny pinch of liquid smoke, but don't go overboard.

Q: How long should I heat and steep the cider?

A: Warm it until it just comes to a simmer, then simmer 10 to 15 minutes so the spices release flavor. Turn off the heat and let it steep another 20 to 30 minutes for a richer taste. Don't boil, you'll dull the fresh apple notes.

Q: Can I use ground spices instead of whole ones?

A: You can, but ground spices make the cider cloudy and a bit gritty. If you must, use very small amounts (about 1/4 teaspoon cinnamon and a pinch of ground cloves) and strain well. Whole spices are way easier to remove and give cleaner flavor.

Q: How do I adjust the sweetness or maple flavor?

A: Taste as you go. Add maple syrup by tablespoons until it's where you like it. If it's too sweet, dilute with more cider or a splash of water. For a less sugary drink, cut the maple by half and rely on the orange and spices for flavor.

Q: How long will leftovers keep, and how do I reheat them?

A: Store in the fridge up to 3 to 4 days in a sealed container. Reheat gently over low heat until warm, don't boil. If you made a non alcoholic batch it can last maybe a day or two longer, but flavors fade.

Q: Best way to serve and garnish?

A: Serve warm in mugs with a cinnamon stick, a thin orange or apple slice, and a little grated nutmeg if you like. For a party, keep it in a slow cooker set to warm so guests can ladle it out. You can also chill and serve over ice for a fall cocktail.

Bourbon Maple Apple Cider Recipe Substitutions and Variations

Bourbon: swap with dark rum (same amount) for a sweeter, molasses-y note, or use apple brandy/Calvados to boost the apple character, or try rye or Irish whiskey if you want it spicier or milder. Taste and adjust.
Pure maple syrup: replace 1:1 with honey or agave nectar, or make brown sugar syrup (equal parts brown sugar and hot water) for a deeper caramel flavor; start with the same volume then add more if needed.
Cinnamon sticks: use 1/2 to 1 teaspoon ground cinnamon per stick, add while heating and strain before serving, or experiment with a tiny pinch of Chinese five spice for a more complex profile.
Orange (slices): swap with lemon slices for extra brightness, or use a tablespoon of orange zest or dried orange peel if you want the aroma without extra liquid. Zest packs a lot of punch.

Pro Tips

1. Warm or bruise the spices first. Throw the cinnamon, cloves and ginger in a dry pan for 20 to 30 seconds or give the cinnamon a whack with the back of a spoon to crack it open. it wakes up the oils so you get bigger flavor without simmering forever, just dont let them burn.

2. Use a muslin bag or fine mesh tea infuser so cleanup is easy. Toss everything in the bag, simmer, then lift it out and squeeze gently to get the last bit of flavor. Saves you from fishing cloves out of mugs and people hating you.

3. Add the bourbon off the heat, and keep most of it back if you are serving a crowd. Alcohol aromas are fragile, so stirring it in after the heat preserves the boozy nose. If the bourbon is fridge cold it can cool the cider too much, so let it come closer to room temp first.

4. Make the spiced cider base ahead and finish later. Cook the cider with the spices, cool, and refrigerate up to three days; reheat gently on low or in a slow cooker before you spike it. Taste and tweak the maple or citrus right before serving since flavors change as it rests, and a little fresh grated nutmeg on top goes a long way.

Bourbon Maple Apple Cider Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I named my Bourbon Maple Apple Cider an Apple Cider Cocktail and kept one surprising ingredient a secret.

Servings

servings

Calories

205

kcal

Equipment: 1. large saucepan or stockpot big enough for 8 cups of cider
2. measuring cups and measuring spoons
3. sharp knife and cutting board for slicing orange, apple and ginger
4. wooden spoon or silicone spatula for stirring
5. small spice bag or tea infuser (so you can fish out the cloves easier)
6. fine mesh strainer or sieve if you want a clear drink
7. ladle for serving into mugs
8. small heatproof measuring cup or bowl to mix in the maple and bourbon off the heat
9. slow cooker on low or a heatproof pitcher to keep it warm
10. heatproof mugs and a microplane or small grater for fresh nutmeg (optional)

Ingredients

8 cups (64 fl oz / about 2 liters) unsweetened apple cider
3/4 cup (180 ml) bourbon
1/3 cup (80 ml) pure maple syrup
3 cinnamon sticks
6 whole cloves
1 medium orange, thinly sliced
1 inch piece fresh ginger, thinly sliced
2 whole star anise (optional)
1 teaspoon pure vanilla extract
1 small apple thinly sliced (optional)
freshly grated nutmeg (optional)

Directions

Put the apple cider into a large saucepan or pot along with the cinnamon sticks, whole cloves (or put them in a small spice bag), star anise if using, the thin orange slices, and the sliced ginger.
Warm over medium heat until it just starts to steam and small bubbles appear around the edge, then reduce to low so it simmers gently; don’t let it come to a rolling boil or the cider will get bitter.
Let the mixture simmer, uncovered, for 15 to 20 minutes so the spices and citrus infuse; taste after 10 minutes and keep going until it smells and tastes cozy.
Remove from heat, fish out the big spice pieces or lift out the spice bag; if you studded the orange with the cloves they come out easy, and you’ll thank yourself later.
Stir in the maple syrup and the vanilla extract while the cider is still warm so they dissolve evenly.
Add the bourbon off the heat and stir, that keeps more of the bourbon flavor intact; if you want less booze for a crowd, add half now and let people spike their own cups.
Taste and tweak: add a little more maple if you want it sweeter, or a splash more bourbon for punch, but remember flavors mellow as it sits.
Strain into heatproof mugs or a big pitcher through a fine mesh if you want a clear drink, or just ladle out with the slices if you like the rustic look.
Garnish each cup with a cinnamon stick, a thin apple or orange slice, and a light grating of fresh nutmeg if you like; keep the rest warm in a slow cooker on low or warm gently on the stove.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.