I just nailed an Apple Cider Bourbon Smash that somehow marries apple pie vibes with bourbon fire, and you have to scroll to see why it vanishes so fast.

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I messed up once, dumped too much cider into my bourbon and accidentally found something brilliant. I love how the apple meets oak and spice, not cloying, just honest.

This Apple Cider Bourbon Smash, an Easy Fall Bourbon Cocktails pick, is my go-to for a fall cocktail that tastes like fall without trying too hard. But I’m obsessed with the balance, the way fresh apple cider cuts through sweetness and makes the bourbon sing.

It’s messy, little dangerous. I bring it to parties, sneak it at midnight, and I brag about it like it’s secret weapon.

Worth the trouble, always.

Ingredients

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Bourbon: warmth and backbone, it’s smooth and slightly spicy, keeps things cozy.
Fresh apple cider: bright, crisp apple punch that’s not sugary or fake.
Fresh lemon juice: cuts sweetness, adds a zippy, clean brightness to sip.
Maple or simple syrup: sweet binder, makes the drink feel rounded and cozy.
Cinnamon syrup or ground cinnamon: warm spice note, a hug in a glass.
Angostura bitters: tiny bitter hits that stop sweetness from getting cloying.
Kosher salt pinch: strengthens apple notes, weirdly makes it taste juicier.
Ice: chills fast and dilutes just enough so it’s easy to drink.
Apple slices: pretty garnish, plus you can muddle one for extra apple.
Cinnamon stick: cute stirrer, adds slow, aromatic cinnamon while you sip.
Club soda or ginger beer: optional fizz, adds brightness and a little lift.

Ingredient Quantities

2 oz bourbon (use a midproof bourbon, about 90 proof)

4 oz fresh apple cider (not cloudy apple juice)

1/2 oz fresh lemon juice (about 1/2 a small lemon)

1/2 oz pure maple syrup or simple syrup (adjust for sweetness)

1/4 oz cinnamon simple syrup or 1/4 tsp ground cinnamon plus a little extra for rim

2 dashes Angostura bitters

Small pinch of kosher salt (brings out the apple flavors)

Ice (plenty for shaking and serving)

Apple slices for garnish (thinly sliced, optional muddle a slice for more apple taste)

Cinnamon stick for garnish (optional, also great for stirring)

Splash of club soda or ginger beer (optional if you want a little fizz)

How to Make this

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1. Chill a rocks glass with ice while you gather everything: 2 oz bourbon, 4 oz fresh apple cider, 1/2 oz lemon juice, 1/2 oz maple or simple syrup, 1/4 oz cinnamon simple syrup or 1/4 tsp ground cinnamon, 2 dashes Angostura bitters, a small pinch kosher salt, plenty of ice, apple slices and a cinnamon stick for garnish, plus a splash of club soda or ginger beer if you want fizz.

2. If you like a cinnamon rim, rub a lemon wedge around the glass rim, dip it in a little cinnamon mixed with sugar, then set the glass aside.

3. In a shaker add the bourbon, fresh apple cider, lemon juice, maple or simple syrup, cinnamon syrup or ground cinnamon, bitters, and the pinch of salt.

4. If you want extra apple flavor, drop in a thin apple slice and muddle gently one or two times, don’t overdo it or you will get bitterness.

5. Fill the shaker with plenty of ice, cap it, and shake hard for about 10 to 15 seconds until the outside of the shaker feels cold.

6. Dump the ice from your chilled glass and fill it with fresh ice, then strain the cocktail into the glass over the ice.

7. If you want fizz, top with a splash of club soda or ginger beer, stir gently with a cinnamon stick or bar spoon to combine.

8. Garnish with a thin apple slice and a cinnamon stick, you can also float a tiny dusting of ground cinnamon on top for show.

9. Taste, adjust sweetness or lemon if needed, and enjoy right away while it’s cold and aromatic.

Equipment Needed

1. Cocktail shaker (Boston or cobbler style, any will work)
2. Jigger or measuring spoons (for accurate ounces)
3. Hawthorne or fine mesh strainer
4. Muddler (or the handle of a wooden spoon if you dont have one)
5. Rocks glass (chill it with ice before you start)
6. Bar spoon or cinnamon stick for stirring
7. Paring knife and cutting board (for thin apple slices and lemon wedge)

FAQ

Q: Can I use store-bought apple juice instead of fresh cider? A: You can, but it changes the flavor. Fresh apple cider is less filtered and has brighter, more complex apple notes. If you only have apple juice, pick an unfiltered or "not from concentrate" variety.

Q: How sweet should this be? A: Sweetness depends on your cider and taste. Start with 1/2 oz maple or simple syrup, taste, then add a little more if needed. The lemon and bitters help keep it from tasting cloying.

Q: Can I make this nonalcoholic? A: Yes. Replace bourbon with a robust black tea or a nonalcoholic bourbon alternative, keep the bitters if you have alcohol-free ones, and follow the rest of the recipe.

Q: How do I store leftovers or make it ahead? A: Make the mix (minus ice and soda) and refrigerate up to 24 hours. Shake or stir well before serving and add ice per glass. Don’t add soda until serving or it will go flat.

Q: What bourbon should I use? A: A midproof bourbon around 90 proof is perfect. Choose one with caramel and vanilla notes, nothing too oaky or overly spicy for this cocktail.

Q: Can I skip the cinnamon syrup and use ground cinnamon? A: Yes, but ground cinnamon can float and clump. Use the syrup for better integration, or shake well and double-strain if you use ground cinnamon.

Q: Want a smoky twist? A: Try a small splash of peated whisky or a dash of smoked salt, but go small. It can overpower the apple if you overdo it.

How To Make The Best Apple Cider Bourbon Cocktail For Fall Recipe Substitutions and Variations

Bourbon: substitute with rye whiskey for a spicier edge, dark rum for a richer molasses note, or a blended scotch if you want a smoky twist.
Fresh apple cider: use unfiltered pear cider for a softer fruit flavor, or regular 100% apple juice if cider isnt available (avoid overly sweet, clarified juices).
Pure maple syrup or simple syrup: swap with honey (mild floral sweetness), agave nectar for a cleaner sweetness, or a brown sugar simple syrup for deeper caramel notes.
Cinnamon simple syrup or ground cinnamon: use a cinnamon stick steeped in the drink for subtle spice, grated nutmeg or allspice for a different warm spice profile, or rim the glass with cinnamon sugar if you dont have syrup.

Pro Tips

1) Cold glass matters more than you think. Chill your rocks glass with ice while you mix, cuz a warm glass will water down the drink faster. Don’t forget to dump the chilling ice before you serve so you’re not double diluting it.

2) Taste as you go and tweak the sweet and sour. Start with the recipe amounts but if the cider is super sweet cut back on maple, or if it’s flat, add a touch more lemon. A little pinch of salt goes a long way to brighten the apple, so add less first and then ramp up if it needs life.

3) If you want stronger apple notes, muddle one thin slice gently, just once or twice. Over-muddling makes it bitter and grainy, trust me. And if you want a lighter, fizzy finish use ginger beer instead of soda, it adds spice without hiding the bourbon.

4) Make the cinnamon syrup ahead and keep it in the fridge, it saves time and makes the cinnamon flavor rounder than powdered cinnamon. If you only have ground cinnamon, mix it with a tiny bit of warm water so it dissolves better and doesn’t clump on the rim.

How To Make The Best Apple Cider Bourbon Cocktail For Fall Recipe

Recipe by Sam Ecclestone

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I just nailed an Apple Cider Bourbon Smash that somehow marries apple pie vibes with bourbon fire, and you have to scroll to see why it vanishes so fast.

Servings

servings

Calories

260

kcal

Equipment: 1. Cocktail shaker (Boston or cobbler style, any will work)
2. Jigger or measuring spoons (for accurate ounces)
3. Hawthorne or fine mesh strainer
4. Muddler (or the handle of a wooden spoon if you dont have one)
5. Rocks glass (chill it with ice before you start)
6. Bar spoon or cinnamon stick for stirring
7. Paring knife and cutting board (for thin apple slices and lemon wedge)

Ingredients

2 oz bourbon (use a midproof bourbon, about 90 proof)
4 oz fresh apple cider (not cloudy apple juice)
1/2 oz fresh lemon juice (about 1/2 a small lemon)
1/2 oz pure maple syrup or simple syrup (adjust for sweetness)
1/4 oz cinnamon simple syrup or 1/4 tsp ground cinnamon plus a little extra for rim
2 dashes Angostura bitters
Small pinch of kosher salt (brings out the apple flavors)
Ice (plenty for shaking and serving)
Apple slices for garnish (thinly sliced, optional muddle a slice for more apple taste)
Cinnamon stick for garnish (optional, also great for stirring)
Splash of club soda or ginger beer (optional if you want a little fizz)

Directions

Chill a rocks glass with ice while you gather everything: 2 oz bourbon, 4 oz fresh apple cider, 1/2 oz lemon juice, 1/2 oz maple or simple syrup, 1/4 oz cinnamon simple syrup or 1/4 tsp ground cinnamon, 2 dashes Angostura bitters, a small pinch kosher salt, plenty of ice, apple slices and a cinnamon stick for garnish, plus a splash of club soda or ginger beer if you want fizz.
If you like a cinnamon rim, rub a lemon wedge around the glass rim, dip it in a little cinnamon mixed with sugar, then set the glass aside.
In a shaker add the bourbon, fresh apple cider, lemon juice, maple or simple syrup, cinnamon syrup or ground cinnamon, bitters, and the pinch of salt.
If you want extra apple flavor, drop in a thin apple slice and muddle gently one or two times, don’t overdo it or you will get bitterness.
Fill the shaker with plenty of ice, cap it, and shake hard for about 10 to 15 seconds until the outside of the shaker feels cold.
Dump the ice from your chilled glass and fill it with fresh ice, then strain the cocktail into the glass over the ice.
If you want fizz, top with a splash of club soda or ginger beer, stir gently with a cinnamon stick or bar spoon to combine.
Garnish with a thin apple slice and a cinnamon stick, you can also float a tiny dusting of ground cinnamon on top for show.
Taste, adjust sweetness or lemon if needed, and enjoy right away while it’s cold and aromatic.

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.