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HoneyCrisp Bourbon Batched Cocktail

Maybe it’s quarantine, maybe it’s just a new foray but I’ve been having fun batching cocktails this summer. Typically I’ll use vodka and sometimes tequila as those are my preferred liquors. I like to make them worth it (no juice cocktails for me) and not too sweet. When our annual beach “umbrella crawl” was coming up I jumped at the chance to make the cocktail for our group.

The theme centered around autumn and as I searched the net I wanted to make sure it didn’t have too many ingredients I couldn’t easily get and not too much work, as the required quantity was enormous (hard pass on zesting lemons). Variations of this drink kept coming up but bourbon? My husband is the whiskey drinker and I can’t even stand the smell of it. I figured if I could make a bourbon drink taste good to me then it would taste good to anyone.

I had a ton of friends try this one and it got all thumbs up. This is perfect for a tailgate, an Octoberfest party or a fall cookout which we’re all sure to be having as we try to stay out of doors with our friends. Hope you enjoy (responsibly)!

Honeycrisp Bourbon Batched Cocktail

Serves 16

6 large or 9 medium (2 1/2 lb.) Honeycrisp apples, cored and cut into large chunks

Juice of 3 lemons

3/4 c. maple syrup

4 1/2 c. apple cider

1 tsp. cinnamon

3 c. bourbon

Garnish with fresh thyme sprigs and a thin apple slice

  1. In food processor or blender, blend apples, lemon, syrup, cider and cinnamon. I divided this down into three groups so my blender could handle the amount.
  2. Strain through a fine mesh sieve into pitcher. Add cider and stir.
  3. Serve, cold, over ice, and garnish.

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