I love sharing simple cocktail recipes that just about anyone can whip up at home. My Vanilla Bourbon Cider Cocktail brings together smooth bourbon, sweet apple cider, and a touch of vanilla for a drink that’s both easy to make and honestly, a little bit special any time of year.

This recipe doesn’t ask for much—just a handful of ingredients and a few minutes of your time. If you’re after a cozy cocktail without any fuss, this one might just hit the spot.

I always go for real vanilla extract and a decent bourbon, letting the cider do most of the sweet talking. It’s a drink that’s just as good for a quiet night in as it is for sharing with a couple friends.

Vanilla Bourbon Cider Cocktail Recipe

Fresh apple cider, real vanilla, and a good bourbon—that’s my starting point for a smooth, flavorful cocktail. The right tools and a little attention to detail usually get me the same tasty result every time, but hey, nobody’s perfect.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker: Makes it easy to chill and combine everything. I like how it brings the flavors together.
Jigger: Helps me measure so the drink isn’t too strong or too weak. Consistency matters, at least most of the time.
Strainer: Keeps out ice chips and pulp. I prefer a clean pour.

Bar spoon: If I’m in the mood to stir instead, this does the trick.
Rocks glass or short tumbler: I reach for a short glass that fits the drink and some ice comfortably.
Ice: Bigger cubes are just better—they melt slower and don’t dilute the drink as fast.

Ingredients

2 oz bourbon: I usually pick something smooth and not too harsh.
3 oz fresh apple cider: Brings in that sweet crisp apple flavor.
1/2 oz vanilla syrup or 1/4 tsp pure vanilla extract: Depends on what’s around and how much vanilla mood I’m in.

1/2 oz fresh lemon juice: That bit of acidity keeps everything lively.
Ice for shaking and serving: Can’t skip it—nobody likes a warm cocktail.

Instructions

Fill your cocktail shaker with ice.

Add 2 oz bourbon, 3 oz apple cider, 1/2 oz vanilla syrup (or 1/4 tsp vanilla extract), and 1/2 oz lemon juice.
Shake it up for about 15 seconds, until it feels cold and mixed.
Strain into a rocks glass over fresh ice.

If you have an apple slice or cinnamon stick handy, toss one in for garnish.

Notes

I tend to tweak the vanilla depending on my mood. Some folks want a strong vanilla kick, others just a whisper. If I’m using extract, I go easy—it’s potent stuff.

Sometimes I want it sweeter, so I’ll add more syrup or pick a sweeter cider. Other times, I grab tart cider or skip the syrup for a drier cocktail.

Big ice cubes are the way to go—they keep things cold without turning the drink watery. I always squeeze fresh lemon juice, because it just tastes better. If I’m making a batch, I try not to overfill the shaker—learned that the hard way.

Leftover cider? I stash it in the fridge and try to use it up within a week, otherwise it loses its charm.

Tasting Notes

The first sip? It’s that sweet and warm thing—apple cider’s smoothness up front, with the bourbon’s richness right behind.

The vanilla comes through as this gentle, creamy aroma. It softens the edges, making everything feel a little more put together. There’s a faint spice, probably from the apples and the bourbon doing their thing together.

Key Flavors I Experience:

Sweet apples
Warm bourbon
Soft vanilla
Gentle spice

Texture:
It’s smooth, not heavy at all. Easy to sip, and the bourbon lingers just enough at the end.

Aroma:

Sweet vanilla
Cozy oak from the bourbon

Fresh apple

I think this cocktail is best when you take your time with it. Each sip lets the flavors blend a little more—honestly, the vanilla and oak seem to show off as the ice melts. I always serve it chilled; that’s when it tastes brightest and most refreshing.

Substitute

If I don’t have every ingredient for my Vanilla Bourbon Cider Cocktail, I just use whatever’s around. Sometimes you’ve gotta improvise, right?

Common Ingredient Substitutes:

Bourbon: I’ll reach for whiskey or even spiced rum if bourbon’s missing.

Apple cider: Apple juice is fine in a pinch, though honestly, it’s not as tart.
Vanilla syrup: If I’m out of vanilla, honey or maple syrup brings in that sweetness.
Lemon juice: Lime juice is a quick swap for a similar citrus kick, and it works surprisingly well.

Equipment Alternatives:

Cocktail shaker: No shaker? I just grab a jar with a tight lid. It’s not fancy, but it does the trick.
Measuring jigger: Sometimes I use a tablespoon instead. Close enough for me.
Strainer: A small kitchen sieve is usually what I end up using if there’s no strainer around.

Instructions When Swapping Ingredients:

I always taste as I go when substituting, since the sweetness or flavor can really change things.
If I’m trying something new, I start with a small amount and add more if it needs it. Better safe than sorry.
Mixing and shaking times might need a little tweak to keep the drink smooth and even. It’s a bit of trial and error, honestly.

Vanilla Bourbon Cider Cocktail Recipe