Spiced Bourbon Cider

This spiced bourbon cider is a cozy and flavorful drink I love making when the weather cools down. It’s smooth, warming, and perfectly balanced with apple cider, bourbon, and aromatic spices. I enjoy how the ginger and cloves add just the right amount of kick, while the bitters and lemon juice brighten everything up. It’s simple to prepare, but it always feels special.

Why You’ll Love This Recipe

I love this recipe because it blends comfort and sophistication in one glass. The apple cider keeps it sweet and seasonal, while the bourbon adds depth and warmth. I also like how customizable it is  I can adjust the spices to suit my mood, and it works just as well for a holiday party as it does for a quiet night in.

Ingredients

4 oz apple cider
2 oz bourbon of choice (I suggest Maker’s Mark, Bulleit, or Buffalo Trace)
pinch fresh grated ginger
pinch fresh grated cloves
1 teaspoon fresh lemon juice
6 drops Angostura bitters
Apple slice, for garnish (optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I pour the apple cider into a shaker or mixing glass.
2. I add the bourbon, grated ginger, grated cloves, lemon juice, and Angostura bitters.
3. I fill the shaker with ice and shake well until chilled.
4. I strain the drink into a glass filled with ice or serve it neat, depending on my preference.
5. I garnish with a fresh apple slice before serving.

Servings and Timing

This recipe makes 1 cocktail. It takes me about 5 minutes to prepare from start to finish.

Variations

I sometimes warm the cider before mixing for a cozy hot cocktail. For a spicier version, I add a dash of cinnamon or nutmeg.

Storage/Reheating

Since this is a cocktail, I prepare it fresh each time. If I make a larger batch for a party, I mix everything except the ice ahead of time and store it in the fridge for up to 24 hours, then shake or stir before serving. For the hot version, I keep it warm in a slow cooker or on the stove over low heat.

FAQs

Can I serve this cocktail hot?

Yes, I gently heat the cider with the spices before adding bourbon and lemon juice.

Can I use ground spices instead of fresh?

Yes, but I prefer fresh since it gives a brighter, more vibrant flavor.

What’s the best bourbon for this recipe?

I usually use a smooth, approachable bourbon like Maker’s Mark, Bulleit, or Buffalo Trace.

Can I make this non-alcoholic?

Yes, I skip the bourbon and add a splash of spiced tea instead.

Can I batch this for a party?

Yes, I multiply the recipe and mix in a pitcher, then add ice or warm it before serving.

How do I keep the hot version from becoming too strong?

I add the bourbon just before serving, so it doesn’t cook off or overpower the cider.

Can I sweeten it more?

Yes, I add a drizzle of honey or maple syrup if I want extra sweetness.

What kind of glass should I use?

I usually serve it in a rocks glass for the cold version or a mug for the hot version.

Can I use bottled lemon juice?

Fresh lemon juice works best, but bottled can be used in a pinch.

What other garnishes can I try?

I sometimes use a cinnamon stick, star anise, or even an orange peel for extra aroma.

Conclusion

I love making this spiced bourbon cider whenever I want a drink that’s both comforting and bold. It’s quick to prepare, versatile enough for any occasion, and always delivers that perfect balance of apple, spice, and bourbon. Whether I sip it hot or cold, it’s a cocktail that never disappoints.

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