Batch This Apple and Bourbon Cocktail to Spice Up Fall Parties

Apples and bourbon are a match made in heaven and this fruity cocktail takes things a step further by doubling down on apple flavor. The combination of tangy apple cider, sweet apple brandy, and cinnamon syrup creates a warming, autumnal bourbon cocktail that has the aroma of fresh apple pie. Serve the Bushels and Barrels cocktail chilled over ice, or gently heat it on the stove or in a slow cooker for a warm cocktail to cozy up with on a late autumn evening. 

Frequently asked questions 

What is brandy? 

This recipe calls for apple brandy, which is just one example of the many varieties of brandy that are on the market today. Brandy is a category that includes spirits distilled from fruits; it can be made from apples, plums, pears, grapes, raspberries, and more. Calvados is a French apple brandy that is a popular digestif. Brandy is often sipped after dinner in small quantities and packs a seriously boozy punch since it can range around 40-60% alcohol by volume. Since brandies are distilled from fruit, some of the original fruit flavors and aromas are preserved. 

Can this apple brandy cocktail be served hot?

For a hot version, bring the cocktail mixture to a gentle simmer in a large saucepan over medium. Serve in copper mule mugs.

Notes from the Food & Wine test kitchen 

This apple brandy cocktail is an instant crowd pleaser. It’s sweet and sour, with an abundance of warming spices that tie all the flavors together. While store-bought cinnamon syrup works perfectly here, it’s easy to make a cinnamon-infused simple syrup at home: Add one cup of water and one cup of sugar to a saucepan with a few cinnamon sticks. Bring to a simmer and cook on medium until all the sugar is dissolved and the syrup has thickened. Remove the cinnamon sticks and store in an airtight container.

Make ahead

This apple brandy cocktail can be made up to 5 days in advance and stored in an airtight container in the refrigerator.