Caramel Apple Old Fashioned Cocktail Recipe

When fall rolls in, I always get this urge to sneak my favorite autumn flavors into classic cocktails. A Caramel Apple Old Fashioned just feels like the right move—sweet caramel, crisp apple, and that smooth whiskey kick. It’s honestly great for a quiet night in or, hey, showing off a bit at a get-together.

The recipe’s super approachable. You only need a handful of ingredients and some basic steps—no fancy bartender moves required.

If you’re into old fashioneds or just curious about a caramel apple spin, you’re in the right place.

Caramel Apple Old Fashioned Cocktail Recipe

This Caramel Apple Old Fashioned brings together warm cinnamon, caramel, and apple cider with bourbon or whiskey. I think the flavors just work, especially when the weather turns chilly.

Equipment

• Old fashioned or rocks glass
• Jigger or shot glass for measuring
• Bar spoon
• Small plate (for rimming glass, if you’re into caramel sauce)
• Peeler or zester (garnish, optional)
• Ice—bigger cubes are better
• Muddler (optional, for mixing caramel or spices)

I like having everything within reach before I get started. Clean gear really does make a difference.

Ingredients

• 2 oz bourbon or whiskey
• 1 oz apple cider
• 1/2 oz caramel syrup (or caramel sauce)
• 2 dashes aromatic bitters
• Pinch of ground cinnamon (or a cinnamon stick for garnish)
• Thin apple slice, for garnish
• Optional: extra caramel sauce for rimming glass
• Ice (ideally a big cube)

Good bourbon and real apple cider are worth it. I usually grab a soft caramel syrup since it’s easier to mix.

Instructions

• If you’re rimming the glass, dip the rim in caramel sauce and set it aside.
• Pour bourbon, apple cider, caramel syrup, bitters, and a pinch of cinnamon into the glass.
• Give it a stir with your bar spoon until the caramel’s melted in.
• Drop in a big ice cube.
• Stir again so it chills evenly.
• Finish with an apple slice and maybe a cinnamon stick if you’re feeling fancy.

I try not to stir too hard so the ice doesn’t melt too fast. The garnish just makes it look and taste better, honestly.

Notes

Caramel syrup stirs in way easier than thick caramel sauce, but either one is fine. Big ice cubes help keep things cold without turning the drink watery.

Sometimes I swap bourbon for rye if I’m after a bit more spice. If it comes out too sweet, I’ll bump up the bitters or cut back on the caramel.

For a festive vibe, I’ll rim the glass with caramel and cinnamon sugar. No fresh cider? Store-bought works—just pick one that isn’t loaded with sugar.

Tasting Notes

When I take a sip, the first thing that hits me is the sweet aroma of caramel. It’s gentle—kind of inviting, honestly.

The flavor starts off smooth and rich, thanks to the caramel syrup. That caramel brings a soft sweetness, but thankfully, it doesn’t feel heavy.

After that, there’s this light tartness from the apple. It keeps the drink crisp and stops it from turning into a sugar bomb.

I can pick up a bit of bourbon in there, too. It adds some warmth and a touch of smoke, which just works with the apple and caramel.

The drink feels pretty balanced overall. Not too sweet, not too strong—kind of just right.

Honestly, the apple slices on top add a fresh aroma right before you take a sip. That’s a nice touch.

Texture:

• Smooth and a bit thick from the syrup
• Light tingle from ice or maybe club soda, if you throw that in

Aftertaste:

• Lingering caramel
• Warmth from the bourbon
• Faint apple at the very end

This is one of those drinks I like to enjoy slowly, just letting the flavors come through as I go.