Happy Friyay friends!!! How has your week been? We had another 4 day weekend as it was my birthday on Tuesday so we took Monday off and Tuesday was a public holiday. So we had a 3 day work week but it has been so hectic. I love long weekends but the work load at the moment just does not agree with long weekends at all. I am absolutely in need of an apple cider bourbon cocktail or 6….
This is the perfect drink for the star of autumn. It’s light an crisp but the cinnamon vanilla syrup adds the warmth you associate with cooler months. And look at those gorgeous flecks of vanilla seeds up there aren’t they stunning!! I may have a small obsession with vanilla, I always have vanilla beans and vanilla paste in the cupboard and I also almost always have vanilla salt.
I love the warm bourbon notes with fresh apple and in this i used granny smith slices and Monteiths cider. Granny Smith apples are crisp and tart, don’t use an apple that’s too sweet you want some bite here, if you use a sweet apple the drink is not as balanced. Monteith’s cider s crisp and super fresh, their cider is clear. Try to find a similar cider, Irish cider’s are to strong for this.
Oh I love this drink so much!! I wish I had one in my hand right now. Once you have made the simple syrup these are so simple to make. As you know I love a easy cocktail that you can throw together for friends without any fuss. What’s your go to party cocktail?? I am always searching for new cocktails to try. Or do you have a signature party punch? I love punch! It’s so fun to bring out the big bowl and let everyone help them selves.
Apple Cider Bourbon Cocktail
- 15 ml vanilla cinnamon syrup
- 30 ml bourbon
- 1/2 can apple cider
- apple slices
Vanilla Cinnamon Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 vanilla bean
- 1 cinnamon stick
Pour the syrup and bourbon in a glass, add a handful of ice and apple slices. Pour over the cider, serve and enjoy!
Vanilla Cinnamon Syrup
Place the sugar and water in a small saucepan over medium heat. Split the vanilla bean in half and scrape the seeds, add the vanilla bean pod and seeds into the saucepan. Cook the mixture stirring occasionally until the syrup is clear and bubbling around the edges.
Remove from heat, add the cinnamon stick and remove from heat. Set aside to cool completely. Pour into a clean bottle and keep in the fridge, this will keep for up to 2 weeks.