Cider & Bourbon

Sometimes the best recipes are the simplest ones. This fall, we're drinking a cocktail that falls into this category. Delicious apple cider, small-batch bourbon, and a hint of those quintessential fall spices that we start longing for this time of year.

Of course, while stirring bourbon and cider together on their own would be a perfectly tasty beverage, add some fall spices to the mix and you have something truly special. We grabbed some cinnamon sticks, whole cloves, and a few cardamom seeds, and then added them to our shaker along with the bourbon and cider. A minute or two of shaking, and you've got yourself a beautifully spiced cocktail -- not overly cloying like the off-the-shelf spiced ciders can be.

We have enjoyed our cider & bourbons a couple of ways: in a jam jar (rustic-style) and in a martini glass (ever-so sophisticated). This drink is ready for whatever occasion you have in mind. If it is sweater-weather, then the cider & bourbon is entirely appropriate.

Cider & Bourbon

• 3 oz apple cider

• 2 oz bourbon

• 1/2 cinnamon stick

• 5 whole cloves

• 5 cardamom seeds

• Apple cross section, for garnish

Vigorously shake cider, bourbon, and spices in a shaker with ice for a minute or two. Pour into glass, and garnish with apple slice. Enjoy!

Clementine, Bourbon, & Clove

This wintery drink features fresh squeezed clementine juice, which is shaken vigorously with three whole cloves and a measure of bourbon. The whole cloves are what is special here - they give off the perfect tiny amount of their essence without overwhelming the drink.

Cloves and citrus are such a perfect winter combo, but cloves can be too overwhelming. We came up with the idea to shake a few cloves with the drink in an effort to rub off the best of their warmth and spice while keeping the source of this aromatic hint unobtrusive and a little mysterious.

And let me say a little something about the bourbon.  I’ve always been a little freaked out by bourbon, imagining it to be a sickly sweet version of whiskey.  I’m not sure where I got that idea, but it was crazy.  Here’s a more accurate & delicious description of nice bourbon from tastings.com:
“Flavor descriptors such as toffee, pralines, vanilla, and dried fruit to describe the initial rush of flavors in a good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive spicy oak firmness that is unique to American whiskeys.”

The bright little clementines were so simple to cut in half and juice – I used my citrus juicer to make it go even faster. We needed about 2 clementines per drink.


Here’s our recipe:

Clementine, Bourbon, & Clove Cocktail

• 1/4 c. fresh squeezed clementine juice (about 2 clementines)
• 1 oz. bourbon
• 3 whole cloves

Combine all ingredients, plus ice, in a shaker.  Shake vigorously, the strain into a sugar rimmed martini glass.  And don’t worry – these would be excellent over ice in a cocktail glass as well.

Hot Toddy with Calvados

The hot toddy is a classic winter’s drink. It’s simple but delicious, warming from the combination of both heat and spirits, and was traditionally used medicinally to treat those pesky winter chills.

The ingredients are simple: lemon, a sweetener, a strong spirit, and hot water. We found lots of traditional recipes out there using whisky or brandy, but decided to soften the traditional drink by using Calvados – a delicious French apple brandy.

I’d never tried a hot toddy before, but it’s perfect to sip while you watch the snow drift outside (and try to disregard the 2-year-old who’s “going to climb this!” and “going to stand up high!” due to excessive snow-bound energy). It lived up to expectations.

The final result was spectacular. Lemony apple steam, strong but not overpowering, and the most adorable garnish I’ve ever seen.

Hot Toddy with Calvados

• 2 tsp honey
• 1 Tbsp fresh lemon juice (about 1/2 lemon)
• 2 ounces Calvados, or another apple brandy
• 3/4 cup boiling water

Combine honey, lemon juice, and calvados in a mug. Stir to combine. Boil water in your teakettle and pour over the other ingredients, stirring well to dissolve the honey.  Garnish with a lemon wedge spiked with whole cloves. (makes 1 beverage)