Apple Cider Whiskey Cocktail
Apple cider and whiskey already sound like a sweater-weather dream, but add a pop of fresh apple and a whiff of rosemary and you have a cocktail that turns an ordinary night into an autumn postcard. Grab one glass, a little crushed ice, and ten minutes of kitchen playtime, then share a photo with the first person who pops into your mind and invite them over for a toast.
What you need
Makes: 1 cocktail
Hands-on time: About 10 minutes
- ½ Honeycrisp apple (or any crisp, sweet-tart variety)
- 2 oz apple whiskey (Jack Daniel’s Tennessee Apple or similar)
- ⅓ cup apple cider, preferably fresh and lightly tart
- 1 fresh rosemary sprig
- Crushed ice
Quick prep tips
- Prevent browning: Drop your apple dice and slices into cold water with a squeeze of lemon while you set out the other ingredients.
- Wake up the rosemary: Give the sprig a sharp smack between your palms to release its oils. Feeling fancy? Briefly singe the tip with a lighter before it touches the drink for a subtle campfire aroma.
- Taste the cider first: If it leans sweet, plan to add a squeeze of lemon or a dash of bitters when you build the drink. Balance is everything.
Step-by-step
Dice the apple: Cut the half apple into small cubes. Reserve one thin slice for garnish.
Fill the glass: Add a generous scoop of crushed ice, then scatter in the diced apple so every sip carries a bit of fruit.
Pour and stir: Measure in the apple whiskey, top with the cider, and stir gently. If you tasted the cider and it is very sweet, drop in ¼ oz lemon juice or two dashes of aromatic bitters now.
Finish strong: Nestle the reserved apple slice against the inside of the glass, then slide in the rosemary sprig.
Make it yours
- Sparkle it up: Add an ounce of dry ginger beer or sparkling cider for fizz.
- For a dessert-leaning version, stir in ½ oz maple syrup plus a pinch of flaky salt.
- Entertaining hack: Batch eight servings in a pitcher (16 oz whiskey, 2 cups cider, 8 dashes bitters, 4 rosemary sprigs) and chill for up to four hours. Pour 4 oz per glass over fresh ice and fresh diced apple.
Take a sip, breathe in that rosemary, and feel the orchard walk right up to your doorstep. If you try a twist or snap a photo, tag me so I can raise a virtual glass with you. Cheers to easy fall flavor!
Apple Cider Whiskey Cocktail
Ingredients
- ½ Honeycrisp apple or any crisp, sweet-tart variety
- 2 oz apple whiskey Jack Daniel’s Tennessee Apple or similar
- ⅓ cup apple cider preferably fresh and lightly tart
- 1 fresh rosemary sprig
- Crushed ice
Instructions
- Dice the apple: Cut the half apple into small cubes. Reserve one thin slice for garnish.
- Fill the glass: Add a generous scoop of crushed ice, then scatter in the diced apple so every sip carries a bit of fruit.
- Pour and stir: Measure in the apple whiskey, top with the cider, and stir gently. If you tasted the cider and it is very sweet, drop in ¼ oz lemon juice or two dashes of aromatic bitters now.
- Finish strong: Nestle the reserved apple slice against the inside of the glass, then slide in the rosemary sprig.
Notes
- Prevent browning: Drop your apple dice and slices into cold water with a squeeze of lemon while you set out the other ingredients.
- Wake up the rosemary: Give the sprig a sharp smack between your palms to release its oils. Feeling fancy? Briefly singe the tip with a lighter before it touches the drink for a subtle campfire aroma.
- Taste the cider first: If it leans sweet, plan to add a squeeze of lemon or a dash of bitters when you build the drink. Balance is everything.
- Sparkle it up: Add an ounce of dry ginger beer or sparkling cider for fizz.
- For a dessert-leaning version, stir in ½ oz maple syrup plus a pinch of flaky salt.
- Entertaining hack: Batch eight servings in a pitcher (16 oz whiskey, 2 cups cider, 8 dashes bitters, 4 rosemary sprigs) and chill for up to four hours. Pour 4 oz per glass over fresh ice and fresh diced apple.
