Apple Cider Sour Cocktail Recipe

Honestly, I love mixing up cocktails that feel seasonal and easy—nothing too fussy. One of my go-tos is the Apple Cider Sour.

It’s got that crisp, fresh cider vibe, plus a bright little hit of citrus. Somehow, it just works for cozy nights in or even when friends swing by.

Here’s how I throw together an Apple Cider Sour at home, and honestly, it’s way easier than you’d think.

No fancy bartender moves required. You just need a handful of ingredients, and the way the sweet apple, tart lemon, and smooth whiskey come together is kind of perfect.

I’ll show you the steps, the gear you might want, and what to expect when you take a sip.

Apple Cider Sour Cocktail Recipe

I usually reach for this drink when I’m craving something crisp but still a little bit cozy. The combo of apple cider, bourbon, and lemon juice really balances out—refreshing, but with a little warmth.

Equipment

• Cocktail shaker – I use this to shake everything up with ice and get it nice and cold.
• Jigger – Helps me not overdo it on the bourbon (or the cider).
• Citrus juicer – I like fresh lemon juice, so I squeeze it myself.
• Strainer – This keeps big ice bits out of the glass.
• Rocks glass – Short, sturdy, and just feels right for this drink.
• Bar spoon – Good for a quick stir if I need to tweak the sweetness.
• Small knife and cutting board – For slicing up apple garnish, nothing fancy.

Having these tools around just makes things easier. Plus, the drink turns out the same way every time, which is nice.

Ingredients

• 2 oz bourbon whiskey (rye works too if you’re into that)
• 1 oz fresh apple cider
• ¾ oz fresh lemon juice
• ½ oz simple syrup (I taste and adjust)
• 1 egg white (optional, for that foamy top)
• 2 dashes orange bitters
• Ice cubes for shaking
• Cinnamon stick or ground cinnamon for garnish
• Apple slices for garnish

I usually go for bourbon since it just fits, but sometimes I’ll swap in rye for a little more spice. The egg white’s totally optional—sometimes I’m in the mood for that silky foam, sometimes not.

Instructions

• Measure out the bourbon, cider, lemon juice, simple syrup, bitters, and egg white (if you’re using it) with a jigger.
• Toss it all in the cocktail shaker.
• Give it a good shake without ice for about 15 seconds—this helps with the foam.
• Add ice and shake again until it’s nice and cold.
• Strain into a rocks glass filled with fresh ice.
• Garnish with a cinnamon stick and a thin apple slice.

The dry shake step (shaking without ice) really does make the drink feel fancy with that foam. Not gonna lie, sometimes I skip it if I’m in a hurry, but it’s worth it when I want to impress.

Notes

Fresh apple cider is just better—bottled stuff works, but it’s not quite the same. If I want it sweeter, I just add a little more syrup.

For garnish, I’ll sometimes go with a dusting of cinnamon instead of the stick. It smells amazing and doesn’t take over the drink.

This recipe’s pretty flexible. Bourbon’s my usual, but rye adds some spice, and a dash of vanilla can make it extra cozy. Oh, and chilling the glass first? It actually helps keep everything cold longer.

Tasting Notes

So, the very first sip? There’s this crisp apple thing going on—fresh, light, almost like biting into the real thing. The tartness is there, but it’s mellowed out by the smoothness from the shaken egg white.

Citrus jumps in and adds a bright, zippy layer that keeps everything lively. I get a gentle sourness, nothing too bold, just enough to blend nicely with the apple.

Sweetness? It’s pretty restrained, which I appreciate since the drink never turns heavy or cloying. The flavors stay sharp, but never cross the line into overwhelming.

I have to say, the frothy top is a highlight—it’s soft, creamy, and just makes each sip feel extra smooth. There’s this sense of balance in the texture that I really enjoy.

By the time I’m done, there’s a lingering apple aftertaste with a faint hit of lemon. Honestly, it’s refreshing and goes down super easy.