I love everything about fall! The air, the mood, and especially seasonal drinks. Most weeks, we have something on the big screen with friends and family over, so we’re usually mixing up cocktails for the group (or just for T and me).
Whiskey and apple cider belong together, which makes these whiskey sours a staple around our house. The real key to this drink is the Spiced Apple Cider Syrup. It takes a little time to simmer down, but it’s completely worth it. Just prep a big batch ahead of time and keep it in the fridge. The syrup will stay good for a few weeks!
Bonus: The syrup is also great drizzled over vanilla ice cream, spooned onto warm cookies, or stirred into morning coffee.
Spiced Apple Cider Whiskey Sour
Yield: 1 Cocktail
Ingredients
Spiced Apple Cider Syrup (Makes multiple servings)
- 1 cup apple cider
- 1 cinnamon stick
Cocktail
- 2 oz whiskey or bourbon
- 2 oz apple cider
- 1 oz fresh lemon juice
- ½ oz Spiced Apple Cider Syrup
- 1 egg white
- Ice
Optional Garnish
- Apple slice
- Smoked cinnamon stick
Instructions
1. Make the Spiced Apple Cider Syrup
- Combine 1 cup apple cider and 1 cinnamon stick in a small saucepan over low heat.
- Simmer on low until reduced to a caramel-like consistency that coats the back of a spoon (roughly 1–2 hours). The syrup will darken as it reduces.
- Remove from heat and allow to cool before making the cocktail.
2. Mix the Cocktail
- Dry Shake: In a cocktail shaker, combine the whiskey/bourbon, apple cider, lemon juice, cider syrup, and egg whiteDo not add ice yet. Secure the lid and shake vigorously to emulsify the egg white.
- Wet Shake: Fill the shaker with ice and shake again until thoroughly chilled.
- Serve: Strain into a glass over fresh ice.
- Garnish: Top with an apple slice and a cinnamon stick (lightly torch/smoke the cinnamon stick beforehand for an enhanced aroma).
*Note: The syrup will darken and thicken significantly as it reduces down to coat the back of a spoon. Let it cool completely before mixing into your cocktail.
*Note: Never add ice to your first shake! Shaking room-temperature ingredients breaks down the egg white to create that silky, bar-quality foam top. Once it’s airy and emulsified, add ice for a quick second shake to chill it down.
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