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–+ servings

Vanilla Bourbon Cider Cocktail Recipe

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 minutes
Total Time 5 minutes
Serving Size 1

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.