Make the most of apple season with three apple cider-based cocktails.

There are few things more autumnal than a mug of apple cider, and when paired with booze it’s a winning combination. The great thing about apple cider is that it pairs with just about every spirit making it an easy ingredient to work with in a wide range of cocktails. Below, we’re sharing recipes with cognac, rum, and even tequila!

Apple Cider Sangria

Apple Cider Sangria

Apple Cider Sangria

From La Marina, NYC

Ingredients:

  • 3/4 oz. Hennessy VS
  • 3/4 oz. Laird’s Bonded Applejack
  • 4 oz. Angry Orchard Cider
  • 3/4 oz. Honey
  • 1/2 oz. Fresh Lemon Juice
  • Cubed Red and Green Apples
  • Sliced Oranges

Preparation: Combine ingredients and garnish with an orange wheel.


Must Mix: Don's Apple Cider

Don’s Apple Cider

Photo Courtesy of Shannon Sturgis

Don’s Apple Cider

Created by Lauren Davis

Ingredients:

  • 1 1/2 oz. Tequila Don Julio 70
  • 1 oz. Apple Cider
  • 1/2 oz. Cinnamon Syrup*
  • 1/2 oz. Lemon Juice
  • Fresh Cinnamon for Garnish
  • Ideal Serve: Rocks Glass

Preparation: Combine Tequila Don Julio 70, apple cider, cinnamon syrup and lemon juice into a cocktail shaker with ice. Shake Well. Strain into a rocks glass over large ice cube. Top with freshly grated cinnamon.


Apple Cider Hot Buttered Rum, with garnish

Apple Cider Hot Buttered Rum

Photo by Rachelle Hacmac

Apple Cider Hot Buttered Rum

Ingredients:

  • 1 oz. Buttered Batter*
  • 1 1/2 oz. El Dorado 8 Year Dark Rum
  • 1/4 oz. Lemon Juice (to Taste, Depending on Acidity of Cider)
  • 2 oz. Fresh Pressed Apple Cider
  • Freshly Grated Cinnamon, for Garnish

Preparation: Steam all ingredients in steam tin. Stir with spoon to make sure butter is melted. Pour into flashed Irish mug and garnish with freshly grated cinnamon.

*Buttered Batter

Ingredients:

  • 1 lb. Softened Kerrygold Butter
  • 1 lb. Brown Sugar
  • 1 tsp. Jacobson’s Sea Salt
  • 1/4 tsp. Allspice
  • 1/4 tsp. Clove
  • 1/2 of One Nutmeg
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla Extract

Preparation: Whip butter and sugar until fluffy then add freshly ground spices and vanilla extract. Store refrigerated up to one month or freeze up to three months.