Bourbon Caramel Apple Cocktail Recipe

When the weather turns chilly, I just want something that feels warm and cozy in my glass. A bourbon caramel apple cocktail hits that spot perfectly.

Smooth bourbon mixes with sweet caramel and crisp apple, and honestly, it’s like autumn in a cup. You get this lovely blend of sweetness, a bit of spice, and that gentle warmth that makes it so easy to sip and enjoy.

I’m always impressed by how this apple bourbon cocktail turns simple ingredients into something that feels a little special. You don’t need fancy bar gear or rare bottles—just the basics and a few minutes.

The recipe guides you step by step, from mixing to garnishing, so you end up with a drink that looks and tastes like it came from a craft cocktail bar.

Once you try it, you’ll notice how the bourbon’s depth matches up with the caramel’s smoothness and the apple’s freshness. Every sip feels comforting but never too heavy.

It’s perfect for a quiet night in, or when you’ve got a few friends over and want to serve something a little different.

Bourbon Caramel Apple Cocktail Recipe

When I want that cozy mix of bourbon, caramel, and crisp apple, I whip up this cocktail. It brings together sweet and spiced flavors with a warm finish that’s just right for cool evenings.

Equipment

• Cocktail shaker so everything mixes up evenly.
• Jigger or measuring cup to keep the proportions on point.
• Bar spoon for a final gentle stir.
• Strainer to keep ice and pulp out of the glass.
• Rocks glass or lowball glass for serving.
• Small saucepan if I want to heat the cider a bit.
• Knife and cutting board for prepping apples and cinnamon sticks.
• Ice cubes or crushed ice—totally up to you.

I like to keep all my tools nearby so I can throw this together fast, before the ice has a chance to melt.

Ingredients

• 2 oz bourbon or whiskey
• 3 oz apple cider
• 1 oz caramel syrup or caramel sauce
• ½ oz simple syrup (optional if you want it sweeter)
• Splash of club soda for a little fizz
• 1 cinnamon stick for garnish
• Thin apple slices for decoration
• Pinch of ground cinnamon (optional)

Fresh apple cider always gives a stronger apple punch, in my opinion. The caramel syrup brings in that smooth sweetness, and the bourbon does the heavy lifting with its warmth.

Instructions

• Fill your shaker halfway with ice.
• Add bourbon, apple cider, caramel syrup, and simple syrup.
• Shake it up for about 10–15 seconds until everything’s nice and cold.
• Strain into a rocks glass with fresh ice.
• Top it off with a splash of club soda for some bubbles.
• Give it a gentle stir with your bar spoon.
• Garnish with an apple slice and a cinnamon stick.
• If you want, sprinkle a little ground cinnamon on top.

Sometimes I’ll warm the cider just a touch before mixing for extra coziness, but I let it cool a bit first so the ice doesn’t disappear instantly.

Notes

I reach for a bourbon with caramel or vanilla notes because it just works better with the apple and syrup. If I’m in the mood for more spice, I’ll use a bolder whiskey.

No caramel syrup? I just warm up caramel sauce with a splash of water until it’s pourable. That way, the drink stays balanced and not overly sweet.

If you want it lighter, cut back on the syrup and add more club soda. For a richer vibe, skip the soda and try a dash of cinnamon syrup.

Fresh apple slices always brighten up the glass and add a little aroma while you sip.

Tasting Notes

When I take that first sip, there’s this smooth mix of warm bourbon and sweet caramel. The caramel really softens the whiskey’s edge, so the texture turns mellow and creamy.

Next, I get hit with the apple flavor—it’s crisp, a little tart, and honestly keeps things from getting too syrupy. That balance makes the drink feel lighter than you’d expect.

There’s also a light hint of vanilla and oak coming from the bourbon. These notes add some depth, but they don’t drown out the fruit.

The finish? It’s silky, with a gentle warmth that just hangs around for a bit. I love how the caramel leaves behind this faint buttery taste as the apple slowly fades.

If you serve it over ice, the flavors seem to open up even more. The chill kind of smooths out the bourbon’s bite, and honestly, it just makes each sip go down easy.