Drink More Bourbon recipe
Bourbon Cider Sour
A cozy apple-cider bourbon sour finished with warm cinnamon.
Ingredients
- 2 oz bourbon
- 2 oz apple cider
- 3/4 oz fresh lemon juice
- 1/2 oz simple syrup
- Cinnamon or a cinnamon stick, for garnish
Instructions
- Add the bourbon, apple cider, lemon juice and simple syrup to a shaker with ice.
- Shake until well chilled.
- Strain into a rocks glass over fresh ice and garnish with cinnamon or a cinnamon stick.
Best bourbon style
A bourbon with cinnamon, caramel and toasted-oak notes naturally complements apple cider.
Tips and substitutions
Taste the cider before adding syrup; sweeter cider may need little or no additional sweetener.
About this cocktail
The Bourbon Cider Sour sits right where a good fall cocktail should: bright enough to refresh, but rounded enough to feel cozy. Apple cider brings orchard sweetness and gentle tartness, while fresh lemon juice keeps the drink from becoming heavy. Simple syrup smooths the edges, and the bourbon adds caramel, vanilla, spice, and oak that make the cider taste deeper and warmer. The cinnamon garnish is more than decoration—it lifts the aroma with every sip and ties the drink together without turning it into a dessert cocktail. This is an easy choice for cool-weather happy hours, Thanksgiving gatherings, fireside sipping, or any time you want something seasonal that still drinks like a classic sour. It is simple to shake one at a time, but approachable enough to serve to guests who may not usually reach for bourbon neat.
Choosing your bourbon
Choose a bourbon with enough structure to stand up to the cider and lemon. A mid-proof bottle, roughly in the 90 to 100 proof range, works especially well because it keeps the cocktail flavorful after shaking and pouring over ice. Lower-proof bourbons can still work, but may taste softer once diluted. For mash bill, a traditional bourbon with balanced corn sweetness and rye spice is a reliable fit; the rye helps echo the cinnamon and brighten the apple. Wheated bourbons can make the drink rounder and softer if you prefer a gentler sour. Look for flavor notes like caramel, cinnamon, vanilla, baked apple, toasted oak, or light baking spice rather than an overly smoky or tannic profile.
Make it your own
To make the drink a little drier, reduce the simple syrup slightly, especially if your cider is already sweet. For a brighter version, use a tart, fresh-pressed cider and keep the lemon juice as written. If you want more spice, add a very small pinch of ground cinnamon to the shaker, but go lightly so it does not turn gritty or dominate the drink. A dash of aromatic bitters can add depth while keeping the sour format intact. For a softer, rounder variation, use rich simple syrup in a slightly smaller amount. You can also serve it on one large cube instead of standard ice for slower dilution and a more polished presentation.
Serving tips
A rocks glass is the natural fit here, especially with fresh ice after shaking. If you have a large clear cube, use it to slow dilution and keep the drink looking sharp. Shake firmly so the lemon, cider, syrup, and bourbon integrate fully, then strain over fresh ice rather than the shaker ice. For garnish, a cinnamon stick gives aroma without clouding the drink; a light dusting of cinnamon works too, but use a gentle hand. If batching, combine the liquid ingredients ahead and shake individual servings with ice.
