This Maple Bourbon Apple Cider is a fantastic fall and holiday cocktail. Keep it warm in your slow cooker or bring it along to the game in a thermos.
Oh fall, how do I love thee? What is there to not love about fall? The days get shorter which means the kids aren’t bouncing off the walls at 10pm and their natural body clocks are telling them to settle down at a reasonable hour. The mornings and evenings are finally cooling off but we still get to enjoy bright sunshine during the day. The leaves are providing a visual show by turning every shade between bright red and deep yellow. And best of all, everyone is thinking about all the wonderful food the fall season has to offer.
One of the most popular fall foods are apples. I LOVE anything apple. My favorite fall apple is the Honeycrisp. Crunchy, juicy, sweet, and tart – it is everything an apple should be. Now, you can easily make this Maple Bourbon Apple Cider with some cider you buy at the store. Simple. But, if you mess up a batch of wonderful vanilla bean honeycrisp applesauce and cook it just a weee bit too long to pass it off as applesauce, did you know that you can strain that wonderfully overcooked mush and end up with a flavorful apple compote that you can swirl into a delicious vanilla bean cheesecake and the left over liquid ends up being the best damn apple cider you’ve ever had!
That’s how this wonderful cocktail came to be. My convert-foodie husband is a huge fan of bourbon, so this one was a no brainer. I just sweetened up the already naturally sweet apple cider with some pure maple syrup and tart-ened up the already naturally tart apple cider with a squeeze of fresh lemon juice and, BAM, what a delicious easy fall drink! I warmed it up to the point where it screamed “this is what fall tastes like” but not so hot as to burn his mouth. If you’re planning on entertaining anytime this fall, I highly recommend making a big batch of this stuff and keeping it warm in your slow cooker. Your guests will thank you.
- 2 cups apple cider
- 1/4 cup bourbon whiskey
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- In a medium size saucepot over low heat, or in a slow cooker set to low, combine all ingredients and stir.
- Ladle into cups and serve warm, not hot.
- Recipe can easily be multiplied to serve a large crowd.