Apple Cider Whiskey Sour Cocktail Recipe

There’s just something about mixing up a cocktail that fits the season, you know? An apple cider whiskey sour is one of those drinks I keep coming back to when the air starts to cool off.

It’s got that crisp sweetness from apple cider and the warm bite of whiskey—honestly, it’s hard not to enjoy. This recipe walks you through making a balanced apple cider bourbon cocktail at home, and you really don’t need anything fancy.

Whenever I make this, I reach for fresh apple cider if I can find it, and usually bourbon or rye whiskey for a little depth. Lemon juice brightens everything up, and a splash of simple syrup ties it together.

You can pour it over ice for a chill, easygoing drink, or shake it up if you’re craving that frothy, classic whiskey sour vibe.

This apple cider cocktail is just as good for a quiet night on the couch as it is for a get-together. It’s easy enough for a weeknight, but honestly, it feels a little special too.

If you end up liking how the cider and whiskey play together, don’t be surprised if you start making it every fall.

Apple Cider Whiskey Sour Cocktail Recipe

I like this drink because the bourbon’s smoothness just works with the crisp apple cider. Fresh lemon juice balances out the sweet notes, and if you’re into it, egg white gives it that silky texture.

A dusting of cinnamon or a stick stirred in? That’s the cozy part.

Equipment

No need to overcomplicate things here—I stick to the basics. A cocktail shaker is all you really need to mix and chill everything fast.

A cocktail strainer keeps the ice and pulp out of your glass.

• Cocktail shaker
• Cocktail strainer
• Jigger (for measuring)
• Small knife (for slicing garnish)
• Citrus juicer (manual or handheld)
• Serving glass (rocks glass or coupe)

I usually grab a little plate for garnishes—apple slices or a cinnamon stick go a long way to make it look (and smell) inviting.

Ingredients

I try to measure carefully so nothing overpowers the rest. Fresh lemon juice and apple cider really do make a difference.

• 2 oz bourbon whiskey
• 1 oz fresh lemon juice
• 1 oz apple cider
• 0.5 oz simple syrup
• 1 egg white (optional, for texture)
• Ice cubes
• Apple slices (for garnish)
• Cinnamon stick (optional garnish)

If you’re using unfiltered apple cider, give it a good shake before you pour. That way, the flavor’s consistent.

Instructions

Here’s how I usually do it. The dry shake gets the egg white nice and foamy before the ice goes in.

• Add bourbon whiskey, lemon juice, apple cider, simple syrup, and egg white to the cocktail shaker.
• Dry shake (no ice yet) for about 15 seconds to work up a foam.
• Toss in some ice and shake again for 15–20 seconds until it’s cold.
• Strain into a chilled glass with a cocktail strainer.
• Top with an apple slice and maybe a cinnamon stick if you’re feeling it.

I like to serve it right away so the foam holds up and everything stays cold.

Notes

Personally, I go for a smooth, rich bourbon—it just stands up nicely to the tartness of lemon and the sweetness of cider. If I’m in the mood for something sweeter, I’ll splash in a bit more simple syrup.

The egg white is totally up to you. I like the creamy texture, but if you skip it, just make sure to shake well with ice to blend the flavors.

For garnish, thin apple slices look pretty and add a bit of aroma. A cinnamon stick? Always a good call when fall rolls around.

Tasting Notes

When I take that first sip, there’s this smooth balance between the tart apple cider and the warm bourbon that stands out right away. The apple flavor comes through crisp—not cloyingly sweet—and it plays nicely with the citrus from the lemon juice.

The bourbon adds a gentle heat that sort of lingers after each taste. It’s almost like a classic whiskey sour, only the cider gives it this autumnal twist that I didn’t know I needed.

Texture-wise, it’s light, but there’s enough body to feel like an actual cocktail, not just a spiked juice. I get a bit of mild spice from the cider, and it seems to pair up with the oakiness in the bourbon.

The acidity from the lemon is doing some heavy lifting, keeping things bright and lively. It never gets heavy or syrupy, which is a relief.

The aroma? Definitely inviting—there are hints of apple, a bit of vanilla, maybe even some caramel peeking through from the bourbon. I have to say, I like it best over ice; the slight dilution softens the edges just enough without sacrificing any of the flavor.