Apple Picker Cocktail
- Total Time: 20 mins
- Yield: 1
Description
This cocktail is full of Autumnal flavors but, unlike many seasonal drinks, it is served cold, making it ideal for the current mild weather.
Ingredients
- 1 1/2 oz (45 ml) Canadian whiskey (other whiskeys will work here as well)
- 1 1/2 oz (45 ml) apple cider
- 1 tbsp. (15 ml) spiced simple syrup (see recipe below)
- 1/4 oz. (8 ml) lemon juice
- 1-2 dashes bitters
- Lemon twist, for garnish
- Ice
Spiced Simple Syrup
- 1 cup (240 ml) (or equal part) sugar
- 1 cup (240 ml) (or equal part) water
- Small handful spices: cinnamon sticks, star anise, whole allspice, whole cloves, black peppercorns, cardamom seeds or pods, etc. Think wintery baking spices. In this batch I used 3 small cinnamon sticks, 1 star anise, 4 allspice, 3 cloves, and 4 or 5 black peppercorns.
Instructions
- Combine and shake ingredients, strain, and garnish: Combine all liquid ingredients except the bitters in a shaker half-filled with ice; shake and strain into a cocktail glass. Add 1-2 dashes of bitters on top and garnish with a lemon twist.
Spiced Simple Syrup
- Simmer ingredients, cool, and store: Simmer sugar, water, and spices in a small pot over medium-high heat, stirring until sugar is dissolved. Simmer another 5-8 minutes, then let cool and store in an airtight container in the refrigerator.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Cocktails
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 200
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Frequently Asked Questions
Why does the recipe call for Canadian whiskey specifically?
I use Canadian whiskey because it tends to be lighter and slightly sweeter than bourbon or rye, which lets the apple cider and spiced simple syrup flavors come forward without a heavy whiskey bite. That said, “other whiskeys will work here as well” — bourbon, rye, or Irish whiskey are all valid substitutes depending on your preference.
What goes into the spiced simple syrup, and how long does it keep?
My spiced simple syrup is an equal-parts sugar-and-water base simmered with a small handful of wintery baking spices — in this batch I use 3 small cinnamon sticks, 1 star anise, 4 allspice, 3 cloves, and 4–5 black peppercorns. After dissolving the sugar and simmering 5–8 more minutes, strain it and store in an airtight container in the refrigerator. Making a batch ahead means it’s ready for multiple cocktails.
